Steps:
- Combine the tomatoes, onion, garlic, apple juice, and cayenne pepper in a soup pot. Bring to a boil.
- Place the bay leaf, cloves, celery seed and peppercorns into a spice bag or wrap in cheesecloth. Add to the pot and continue to boil, stirring frequently until the mixture has reduced by half.
- Remove the spice bag and stir in the lemon juice. Continue to boil for 10 more minutes, then remove from the heat.
- Pour into a container with a lid and refrigerate until using. Use or freeze within 1 week.
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