1 gallon ripe tomatoes, chopped
2 cups celery, chopped
2 cups onions, chopped
1 1/2 cups bell peppers, chopped
1 cup brown sugar
1/4 cup agave syrup
1 clove garlic, minced
1 tablespoon smoked Spanish paprika
2 tablespoons salt
1 tablespoon pepper
1 tablespoon dried mustard
1 small can tomato paste
1/2 cup vinegar
Reduce heat and simmer for about 30 minutes.
Process cooked vegetables through a food mill or sieve (this removes the seeds and peels of the tomatoes and creates a sauce consistency).
Return to the pot and cook down until reduced to about half in volume.
Add remaining ingredients; cook slowly until mixture is desired consistency (about 30 more minutes). Stir frequently as sauce thickens; it scorches easily.
Ladle into sterilized jars and seal.
Process pints 20 minutes in hot water bath.(If you are unsure of the canning process, there are many informative sites online. I am not a canning authority.)