Canless tomato sauce

This is the sauce base for the #0 spaghetti sauce.

10 large tomatoes ground into liquid 5..6 lbs
1 1/2 tsp white wine vinegar
Most of med bulb garlic ground up
1 tbl olive oil. 

1 tsp salt
4 1/2 tbl sugar
4 tsp chili powder - good
1/4 tsp cayenne pepper - maybe a tad more?
6 fresh basil leafs

Quarter the tomatoes cut away all the stem material. Then eighth them. Blend the tomatoes completely and pour the resulting liquid in a large 9qt sauce pan. (Dutch oven?) Make sure you grind up the garlic as well with the tomatoes.

Add the olive oil and vinegar then set the liquid to boil. Stirring now and again to keep it from burning on the bottom.

You have to boil off all the excess water. Until you do, the sauce will taste like liquid lawn mower clippings. Not a taste suited to humans.

After a LONG time the sauce will stop boiling and begin to make plopping sounds. Like volcanic mud pots.

At this point add in the rest of your flavors. Sugar, salt, chili powder, cayenne pepper. Mix it all in and adjust for taste. I typically run it a little on the sweet side.

Good luck!

Third test..

8 "hot house" trash tomatoes
1 pack (10.5 oz) cherry tomatoes for flavor
2 big cloves of a giant garlic
Added about 3 large pinches of dried basil

Fourth test..

Wanted. some sort of emulsifier to keep the sauce together as a sauce as opposed to chunks n water.

Research told me that eggs have some sort of emulsifier properties so I scrambled up two and poured them in (raw). It seems to have worked! At least somewhat. But it turned the sauce a ghastly yellowish orange color.

What to do?

12 drops of red food coloring with 2 drops of blue. The color's not great, but its something that no one notices.

I think 5 tbl of sugar is too much. Try 4 1/2 next time.

VERSION 5

Cut back the sugar to 4 tbl and instead of food coloring, add walnut sized beet to the tomatoes.

Well received.

VERSION 6

Dropped the eggs & beets. Boiled out more of the liquid. Seemed to work fine.

Also from the chowder I used it in:

Make the canless tomato sauce as per usual (5lbs of tomatoes) I added about 4 basal leafs. Reduced sugar to 4 1/2 tbl a couple pinches of fennel ground between fingers and a shake of thyme. 

At least as a salmon chowder base this worked out really well.