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Tomato Store Sauce, Excellent

Cut four pounds of tomatoes into slices, and put them into a saucepan with two large onions sliced, one pound of Demerara sugar, a quarter of a pound of salt, two ounces of peppercorns, half a tea-spoonful of cayenne, half an ounce of cloves, and six ounces of allspice. Pour a pint of vinegar over the ingredients, and let them boil gently for two hours. Stir frequently to keep them from burning. Rub them through a fine sieve, and as soon as the pulp is cold bottle it securely. Store in a cool dry place. Time, two hours.