Tomato Soy

Here is a recipe for this relish.
Peel and chop a peck of ripe tomatoes until they are quite fine; then put them over the fire in a preserving kettle, with a half teacupful of whole cloves, the same of whole allspice, a scant teacupful of salt, a tablespoonful of black pepper, and three red peppers and five onions which have been chopped fine. Let the
ingredients boil together for fully an hour, and immediately add a quart of the best elder vinegar and remove from the fire. When the “soy” has cooled sufficiently it may be bottled.
If corked and sealed lightly it will keep all winter, or oven longer.