seeded and finely chopped, 1 cup white vinegar, 1 can (6 ounces) tomato paste, 3 teaspoons salt. Pour two thirds of the water into a Dutch oven and bring it to a boil. Get an ice-filled container
ready. On the underside of every tomato, make an X. One tomato at a time, submerge it in boiling water for 30 to 60 seconds using a slotted spoon. Take out the tomatoes and submerge them right
away in freezing water. Remove and dispose of the skins; cut the tomatoes. Combine the remaining ingredients in a stockpot. Add tomatoes and stir. Heat to a boil on a medium-high heat
setting. Simmer, uncovered, for 15 to 20 minutes, or until desired thickness, on low heat. Leaving a 1/2-inch headspace, carefully
pour hot mixture into hot 1-pint jars. Eliminate air bubbles, clean the rims, and reposition the lids. Process in a canner filled with boiling water for 15 minutes.