This section is from the book "Preserving And Pickling", by Mary M. Wright. Also available from Amazon: Preserving and Pickling: Two Hundred Recipes for Preserves, Jellies, Jams, Marmalades, Pickles, Relishes and Other Good Things.
Take one gallon of ripe tomatoes, one-half dozen of medium-sized onions, one quart of cider vinegar, one ounce of celery seed, one tablespoonful of ground cinnamon, one-half dozen red peppers, one teaspoonful of ground mustard, three green peppers, one cupful of brown sugar, one-half teaspoonful of cayenne, one teaspoonful of whole pepper, and salt.
Scald and peel the tomatoes. Chop the onions and peppers, removing seeds from the latter, and add to the tomatoes. Add the vinegar, sugar, and spices, and simmer slowly until onions and peppers are tender. Pass through a colander, and boil to the consistency of a sauce. The sauce is good if it is not passed through a colander.