Start off by skinning the tomatoes - put the tomatoes in a bowl and pour boiling water over them and leave for 1 minute and then drain them and slip off the skins.
In a food processor, add the onion, tomatoes, chilli and garlic and blend until finely chopped.
Place the mixture in a saucepan over low heat and add the sugar and vinegar.
Simmer very gently, without the lid on, for 2 hours, by then the mixture will have reduced to a thick sauce.
Stir frequently towards the end of cooking time so the sauce doesn't stick to the bottom of the pan.
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