From Scratch Enchilada Sauce

5-8 pounds tomatoes

1 cup white vinegar

3/4 cup chili powder

1/2 cup salt

2 Tablespoons cumin

2 Tablespoons oregano

2 Tablespoons cinnamon

1/2 cup sugar

1 can tomato paste

Chop tomatoes and place in a large, heavy pot over medium heat.
Add the seasonings.
Bring to a boil, then reduce heat and simmer for 30 minutes to an hour, until tomatoes have cooked down and flesh has released from the skins.
Remove from heat.
Process tomatoes through a food mill/cone colander with pestle/sieve/or similar utensil to strain the seeds and skin.
Return sauce to heavy pot and bring to a simmer.
Ladle into prepared jars (I used half-pints) and secure lids.
Process in hot water bath for 30 minutes.