3-5 pounds roma or other sauce tomatoes, ripe 1/2 cup maple syrup 1 tsp sea salt 1/2 cup apple pectin, if available 4-5 seeds coriander 1 tsp best-quality black peppercorns 5-10 pods cardamom 1/4 cup vinegar (I used apple cider vinegar; don't use distilled vinegar) 1 tsp fish sauce Peel tomatoes using a boiling water bath; remove seeds and roughly chop flesh Using a food mill or your choppity method of choice, puree tomatoes into large saucepan. Bring tomatoes, maple syrup and salt to simmer Put coriander, cardamom and peppercorns into cheesecloth or steeper and drop into tomato sauce Optional: Remove from heat and let marinate in refrigerator several hours or overnight Add apple pectin, if available (note: I didn't find any appreciable difference in setting with apple pectin, but I thought it would be fun to try; so don't make yourself crazy cooking down apples for this) Return to boil (if cold) and simmer a few hours, stirring often, until reduced to about 1/3 of original volume Wash 1 pint jar or 2 half-pint jars and lids Prepare water bath; bring large deep pot of water to boil, reduce heat to 185-200 degrees Prepare lids by bathing in warm water (sometimes I just put 'em in my water bath) Stir in vinegar and fish sauce; remove from heat Taste and adjust seasoning as desired; ladle into jars Wipe rims with damp cloth (I just use my apron), set lids on and screw on rings Drop in water bath, making sure water covers jars, and hold at 185-200 degrees for 15 minutes for pint jars, 10 minutes for half-pint jars Remove from water bath and wait until jars pop to store If ketchup lasts more than two weeks, applaud