Low Carb Chili Sauce - cooking recipe

Ingredients

2 (28 ounce) cans diced tomatoes, well drained
3 medium onions, diced finely
3 bell peppers, of any color, seeds removed, chopped finely
1 cup white vinegar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 cups Splenda sugar substitute, equivalent to 2 cups of sugar

Preparation

Turn all ingredients, except the sweetener, into a heavy pot.
Bring to a boil slowly, then simmer uncovered, stirring often, for one hour or until it is reduced to a consistency that you like. If it is too watery, your toast will get soggy.
Let it cool.
Add the sweetener. Adjust to your taste.
Put into Tupperware or Zip-lock bowls.
Will keep quite a while in the fridge.