Mexican Fresh Tomato Sauce

If you hadn't noticed, I have an abundance of fresh tomatoes, and recipes for them. Since we live in the Niagara region and my neighbors are farmers, I always have lots of tomatoes at this time of year. I love them with bacon, or in oil and garlic, or just fresh on crusty bread....I could rhapsodize the fresh summer tomato for hours and the wonderful flavour they have at this time of year, but you get the picture, I love tomatoes! The following recipe,can be used for making Chili Con Carne, just add the meat and beans, the sauce has all of the spices, ready to go, or if you like tacos, or tortillas, Spanish style eggs, enchiladas, burritos, or just on top of chicken, or hot dogs for a chili dog, or coney fries......

Mexican Fresh Tomato Sauce

6 quart basket of field tomatoes, cored and quartered
1 pint grape tomatoes
4 tablespoons oil
3 large cloves of garlic, minced
2 yellow onions chopped
2 hot peppers, red or green, chopped with seeds
1 jalapeño, chopped, with seeds
1 small can green chilies
1 3 ounce can Tomato paste
A few sprigs of fresh oregano
1 tablespoon dried oregano
1 teaspoon crushed chilies
2 tablespoons chili powder
1 tablespoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 vegetable bouillon cube
Several dashes of hot sauce
1 tablespoon salt
1/2 tablespoon pepper
1/4 cup white wine vinegar
1 tablespoon sugar
In a large Dutch oven, heat oil, add onion, cook and stir until onion is translucent, add garlic, the chopped hot peppers, and all of the dried spices, (crushed chilies, chili powder, cumin, cinnamon, allspice), salt and pepper, cook and stir until the onion is coated with the spices and you have a terrific aroma of Mexico coming from the pot, add the grape tomatoes, and the quartered tomatoes, add 1 cup of water,cook over medium heat, stirring until the tomatoes are starting to cook down a bit, with the lid on, continue to cook and stir until you can stir more easily, add the sprigs of oregano, the can of green chilies, and the whole can of tomato paste, stir well, simmer for another 30 minutes or so, add the bouillon cube, taste for salt and pepper, add more if necessary, add the white wine vinegar, sugar and the hot sauce to taste, this sauce is going to be hot, so that when you use it to make your favourite chili recipe, you don't need to add any more spice, cook for another 25 minutes until it is nice and saucy.

At this point you can fill 8 ounce jars and process them in a water bath canner or freeze in heavy plastic zip lock bags