Do you want it smooth like a ketchup or chunky more like a salsa? There is the country_western_ketchup

recipe at NCHFP for a smooth sauce or several different salsa/sauce recipes

also there that can be made pureed or coarse textured.

Our personal favorite is the green_tomato_relish recipe

that we make with ripe tomatoes rather than green ones. It is a great deal like the Heinz Chili Sauce standard meat relish that has been around for decades. But we don't puree it like Heinz does as we prefer it have some texture.

The various Ball canning books also have a couple of tomato relish recipes in them.

Dave

I like the Ball recipe for "Grandma's Chili Sauce". It has enough brown sugar to make it fairly sweet. The recipe says to reduce it for one and a half hours - I find it takes about three. I also use apple cider vinegar in place of white vinegar. Grandma's Chili Sauce

I use this one, from Sharon/Chase, she posted it on the Cooking Forum. It's amazing, the family likes it for everything from a condiment on meat to a sauce for meatballs.

Elaine's
Chile Sauce

Sharon/Chase
at Cooking Forum

11 Q basket (1/3 bushel) of field tomatoes peeled and smashed
7 Cup white sugar
4 1/2 Cup cider vinegar
2 Bunch of celery chopped
4 small hot peppers chopped
4 large sweet peppers (2 green , 2 red) chopped
4 large onions chopped
1 Tbl ground ginger
1 Tbl cinnamon
5 Tbl coarse salt
2 Tbl Pickling spice tied in a cheesecloth bag

Simmer/low boil chopped veggies with tomatoes for 2 hours then drain off 2 cups
liquid. Add everything else EXCEPT sugar and simmer another 3 hours or even more, until nice and thick. Add sugar 1 hour before canning. Fill pint jars and HWB for 15 minutes.~

Note:
If time is tight I make right up to the add sugar part, refrigerate overnight and finish the next day.~

Happy Canning.

Annie