Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: turn all ingredients into heavy pot. bring to a boil slowly, then simmer, stirring often, for one hour or until it is reduced and is a consistency that you like. if it is too watery, your toast will get soggy. let it cool and put into tupperware or zip-lock bowls. for a sugar free low carb version, replace the sugar with equal or splenda. you need to hold back the artificial sweetener and add it only after the chili sauce has cooked and cooled otherwise it may become bitter.

Target recipe: this will take a large kettle and you should use one that is fairly heavy so that the heat will be evenly conducted throughout with no hot spots. tomatoes have a terrible tendency to "catch" and burn and if that happens, your entire batch can be spoiled. in the kettle combine all of the ingredients. bring to a boil over high heat and then immediately reduce the heat to low and simmer until the sauce is thick enough for your taste. this will take from 1 to 3 hours depending on how much juice the tomatoes contained. stir regularly and often while the sauce is cooking. when the sauce is thick enough, pour the hot chili sauce into prepared bottles and process in a boiling water bath canner. chili sauce should be processed for 15 minutes.