Uzbek-Style Curry: Sweet Tomato-and-Raisin Sauce for Canning

Ingredients:

11 lb tomatoes
10 medium onions
15 tbsp raisins
5 heads garlic
5 tsp salt
2 tsp ground black pepper
5 tsp sweet paprika
5 tsp mild curry seasoning
1.7 cups vinegar
3.3 cups sugar

Pour boiling water over the tomatoes for 1–2 minutes.
Peel the skins off the tomatoes.
Cut the tomatoes into 5–6 pieces.
Transfer the tomato pieces to a pot to release their juices.
Dice the onions and sauté them in oil.
Soak the raisins in hot water.
Drain the tomato juice, then add the soaked raisins and the sautéed onions. Cook for 10 minutes.
Add the garlic, all the spices, and the vinegar.
Cook everything for another 40–50 minutes.
Once the sauce is ready, pour it into jars and sterilize the jars for 20 minutes before sealing.