To prepare the tomatoes you need to remove the skin and chop or crush them. Fill a large pot 3/4 full and heat the water so it is almost boiling. Drop a bunch of tomatoes in the pot, about 10 at a time. Leave in the pot for about 5 minutes or so. Then transfer them to a sink filled with cold water.
After the tomatoes are cool (5 minutes or so), take a knife and slit the skin. The tomato skin should peel off easily. Once, peeled, they can be chopped or crushed in a food grinder. Do this with all the tomatoes.
In a pot large enough, add all the ingredients. Bring to a boil then lower temperature to a very low boil. Stir regularly. Cook the sauce for about 4 hours. The sauce should reduce in size and thicken. Ensure that the sauce is not sticking to the bottom of the pot and burning.
Pour the chili sauce in sterilized jars, seal and process them in a hot water bath for 15 minutes for 250ml jars, 20 minutes for 500ml jars and 30 minutes for 1 L jars. Yield 8-10 quart (1 L) jars.
© 2014, Steve Cylka, The Black Peppercorn