Peel tomatoes: Cut a shallow x at the bottom of each tomato and place in a heatproof bowl or a pot.
Pour boiling water over tomatoes, covering them completely. Wait for 5 minutes, then strain and peel. If peels don’t come off easily, repeat. If they are still resistant, boil for 1 to 2 minutes before peeling.
Cut into 1-in (2.5-cm) dice or slice in a food processor.
In a small-medium pot, bring them to a boil, reduce heat, and simmer until they darken and become thick, about 30 minutes.
Add remaining ingredients and simmer until the glaze has the consistency of a thick purée, about 30 minutes. Mash with a potato masher. Taste, and adjust seasoning if needed.
1 lb (453 g) tomatoes, or 1 (14.5-oz/411-g) can diced tomatoes with juice
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