Place all ingredients in heavy saucepan or dutch oven and bring to a slow boil. Lower heat and cook covered for 40 minutes, stirring occasionally.
I suggest using a small amount for a meal immediately (with cooked pasta) and freezing most of it for future meals.
This is a great recipe to use up extra tomatoes from your garden or when tomatoes are in season and inexpensive to buy.
Get creative: based on the statistics of over 100,000 recipes, here are some other ingredients that are commonly used with the ingredients in this recipe that you might want to experiment by adding one or two of the following (amounts adjusted assuming you making 4 servings):
iron 116%
tomatoes: 113%
brown sugar: 2%
vitamin_c 50%
tomatoes: 50%
copper 46%
tomatoes: 46%
niacin 35%
tomatoes: 35%
food_folate 31%
tomatoes: 31%
folate_total 31%
tomatoes: 31%
manganese 27%
tomatoes: 27%
potassium 22%
tomatoes: 22%
phosphorus 21%
tomatoes: 21%
riboflavin 17%
tomatoes: 17%
vitamin_b6 17%
tomatoes: 17%
thiamin 15%
tomatoes: 15%
magnesium 15%
tomatoes: 15%
carbohydrate 14%
tomatoes: 9%
brown sugar: 5%
sugar 13%
brown sugar: 13%
pantothenic_acid 9%
tomatoes: 9%
fiber 7%
tomatoes: 7%
protein 7%
tomatoes: 7%
sodium 6%
tomatoes: 6%
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