This started with a recipe from Sheila Lukins' USA Cookbook, but has morphed over time -- especially as my garden has grown (I use more vegetables in my version, and the flavorings have also been changed -- though the fresh tomatoes remain the star). I freeze it in half-pint containers, and have a burst of summery ketchup all year long -- except for the ketchup I distribute to (sometimes importunate) friends. The vegetables I use sometimes vary -- depending on what's ripe in the garden when I have 10 pounds of tomatoes -- but this is what I generally use, and what I prefer. You can also cut the recipe in half if you have fewer tomatoes.

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