Combine tomatoes, conion and pepper in a large saucepot. Cook until tomatoes are tender. Puree using a food processor or food mill. Cook puree rapidly until thick and reduced by one half. Tie whole spices in a spice bag. Add spice bag, sugar, salt and paprika to tomato mixture. Simmer 25 minutes, stirring frequently. Add vinegar; simmer until thick. As mixture thickens, stir frequently to prevent sticking. Remove spice bag. Ladle hot ketchup into hot jars, leaving 1/4" headspace. Adjust two piece caps. Process 10 minutes in a boiling water canner. Yields 3 pints.