Traditional tomato ketchup

With summer tomatoes luscious and ripe, and only a few bucks a box, now’s the time to turn them into stuff for the rest of the year. The scenario: you have enough bottles of passata to feed a small Italian village for 6 months and they are stashed in every conceivable corner of your abode. You’ve eaten insalata caprese or some variation of a tomato salad every night for the last two weeks, and