Combine all ingredients in a large nonreactive pot and bring to a
boil over medium eat. Reduce heat and simmer 1-1/2 hours, stirring
occasionally until vegetables are soft an sauce is reduced by 1/4.
Puree in food processor. Strain through a sieve into a clean pot (for
a chunkier catsup, don't strain). Bring to a boil over medium-low
heat and simmer (partially covered to prevent splatters) for 1 hour
or until quite thick and dark brownish red. Store in refrigerator for
up to 1 month. Freeze for longer storage or can.
