Enough Tomatoes for Homemade Ketchup

During the last couple of weeks, I have driven about a thousand miles with some of my best friends and my genius sister, I've read a book ("Monsignor Quixote", definitely recommended!), and meanwhile, the front yard garden has grown. The butternut squash has invaded the grass, and the zucchini, and the yellow squash, and the cucumbers, and I'm hoping that it doesn't end up strangling our two beautiful cantaloupes.
We haven't calculated the scientific growth rate of zucchinis, but we have learned that it is something incredibly fast. One escaped us the other day, and before we knew it we had a monster zucchini on our hands...
About a billion times the size of a quarter. But fear not...he's friendly.
The best thing about such a successful garden is the quantity of vegetables. While tomatoes at the grocery store have prices that seem to go up each day, we have enough of the gorgeous red fruit to make ketchup...tomato sauce...salsa...and use in salads, grilled cheeses, or salted!
I had never made ketchup before, so I loosely followed this recipe: sautée half an onion, a hot pepper, and two cloves of garlic, all diced finely, in olive oil for five minutes. Add a bay leaf, cinnamon stick, a couple teaspoons of mustard seed and black pepper, a couple whole cloves, and a pinch or two of allspice. (I added a generous amount of chopped sage, one of our garden's success stories.) Then add four large, roughly chopped tomatoes. Stir, bring to a boil, and then simmer for 45 minutes. Blend in a food processor, return to heat, add 1/4 cup vinegar and a couple tablespoons of brown sugar, and then let simmer until reduced to your ideal ketchup consistency.
Let cool, put in glass jars, and keep refrigerated for up to 3 weeks. I never knew making ketchup was so easy!!