In a large pot of boiling water gently place tomatoes in for approximately 30 seconds to a minute and remove with tongs and immediately put into cold water. I just use my sink. The skins will peel off very easily. This recipe calls for about 1/2 bushel of tomatoes. I say "about" as there is always a few tomatoes that are beyond ripeness that need to be thrown into the compost.
Chop the tomatoes into smaller chunks and put in a HUGE stockpot. To the tomatoes add 2 green peppers, diced. One red pepper, diced. 6 onions, chopped fine. 5 cloves of garlic, minced fine. Please don't use the minced garlic from the Dollar Store...spend the money and get potent Ontario garlic! It makes a difference.
To this add 1/2 cup red wine vinegar
1 cup white vinegar
1 cup firmly packed brown sugar
1 1/2 Tablespoons Salt
1 Tablespoon Cinnamon
1 Teaspoon Allspice
1 Tablespoon Powdered Ginger
Bring to a boil, being careful not to scorch the tomatoes. Reduce heat and simmer for 1-2 hours until mixture reduces. With a ladle remove some of the liquid. At this point with a hand blender I puree some of the sauce so it will thicken even more. Pour into sterilized jars and put on lids until hand tight. Water can for 10 minutes. Remove from water and listen for the POP!