Uncle Ben's Style Ketchup

Wash the tomatoes, score a cross on the bottom of each, and scald with boiling water for 30 seconds; peel off the skins and chop into pieces.

Peel and chop the onions and garlic.

Place the tomatoes, onions, and garlic into a saucepan, add the khmeli suneli and coriander, and purée with an immersion blender until smooth.

Set the pot over low heat, add the sugar and salt, bring to a boil, and simmer for about an hour, stirring occasionally.

Stir in the vinegar at the very end and adjust the seasoning to taste.

Sterilize the jars and lids, ladle the hot ketchup into the jars, seal tightly, invert, and wrap in a warm blanket until completely cooled.