Evergreen Chili Sauce - cooking recipe

Ingredients

1 gal. cut-up ripe tomatoes (10 pounds tomatoes)
6 large onions, cut coarsely
6 large bell peppers cut coarsely
small hot peppers to taste
2 Tbsp. whole cloves
1-1/2 Tbsp. black pepper
2 Tbsp. whole allspice

Preparation

Tie allspice and cloves.
Cook all in 350\u00b0 oven; it is easy to scorch.
Stir fairly often.
Do not use lid on container.
Add all ingredients together except pepper.
Boil down to nearly half quantity.
Take several hours before removing from oven.
Add 2 Tbsp. flour thickening and pepper stirring well until sauce thickens.
Yield:
One gallon makes around 8 pints.