I caramelized my onions, low and slow, ground my spices in a spice grinder and cooked them for about 5 minutes with my onions while they finished. (added a scant bit of olive oil to avoid spices sticking, the heat is low though.) This lent some depth to the recipe. I subbed the honey for sugar and found myself adjusting with salt quite a bit at the end to bring out the brightness of the tomato and the pop of the acid.

Excellent reicepe!I added 1/2 teaspoon of cayenne pepper . We like a little spice and it turned out great ,not to spicey but just right. Also used my food processor to puree the mixture but did not strain it. I liked the consistancy.We live in Alaska and had more rain than sun so ended up with lots of green tomatos and this is a great way to use them up. Thank-You!

What a great recipe! Your clear, concise directions made my first venture into canning easy. And the finished product is delicious. Great way to use up all those unripened tomatoes. My ketchup turned out a lot greener than that pictured because I grew a lot of yellow tomatoes. I think it will make a nice christmas gift when accompanied by the roasted red pepper jelly I'm making next. Thank-you so much for posting and for starting me on a new hobby.