Remove tomato skins and cores. Cut into quarters and boil in a large uncovered pot for 20 mins. Press through a sieve or food mill.

In a heavy sauce pan or cast iron skillet sauté the garlic, peppers and onions in the oil until tender.

Combine with tomatoes and remaining spices and bring to a boil.

Simmer uncovered until thick enough for serving. Volume will be reduced by almost half.

Stir often to prevent sticking.

Pack hot steralised jars with hot prepared tomato mixture, leaving 1 inch head space. Remove air bubbles and wipe the rim, then seal.

Process for 30 mins in canner.

Makes 3 ˝ litre cans