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With fresh tomatoes, you need to wash, core, and blanch them in boiling water followed by an ice bath to aid in removing the skins.
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Afterward, crush them into the biggest pot you have.
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Place all of these ingredients into the pot (I use a large stock pot) along with the crushed tomatoes, and mix well.
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Don't worry if it's pretty full as the mixture will cook down.
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Place the pot on medium heat until it starts to boil.
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Then turn it down to maintain the boiling.
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Stir occasionally as the salsa at the bottom of the pot may burn a little.
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Cook for 3 hours with the lid off. You should see the mixture reduce in volume and become quite thick. Don't fret if you get a bit of burnt salsa as I think the flavor is enhanced.