Rinse and blanch the tomatoes, remove the skin. Then put in a saucepan and fill with water so that the covers. Cook for 20-30 minutes, then rub the tomatoes through a sieve. Add a mixture of chopped spices to the resulting mass. Let it brew. Salt.
Then put on a slow fire and, stirring and adding water as needed, cook the sauce for two hours to a creamy consistency.
Cool, then pour into a sterilized container. Close the lid tightly. Store in a cool place.