How to Make It
Combine tomatoes and onions in 1 very large Dutch oven or 2 medium Dutch ovens. Bring vegetables
to a boil over medium-high heat; reduce heat to low, and simmer, uncovered, stirring often, 45 minutes. Remove from heat; let cool slightly. Process tomato mixture in a blender until smooth.
Place cinnamon sticks, cloves, and garlic on a 3-inch square of cheesecloth, and tie with kitchen string; place spice bag and vinegar in a saucepan. Bring to a boil over medium-high heat; reduce heat
to medium-low, and simmer, uncovered, 30 minutes. Remove and discard spice bag; reserve vinegar.
Cook tomato mixture, uncovered, in a large Dutch oven over medium-high heat, stirring often,
21⁄2 hours or until reduced by half. Add reserved vinegar, sugar, and remaining ingredients. Cook,
uncovered, 30 to 40 minutes or until thickened.
Quickly pour hot mixture into hot jars or bottles, filling to 1⁄2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 20 minutes, or if using bottles, cover and keep refrigerated. Makes 6 (1-pt.) jars.