Wash and remove stems from tomatoes.

Make an "X" shaped slit in the skin of the tomatoes at the stem end.

Boil water in a medium to large stockpot.

A few at a time, drop the tomatoes in for 30-40 seconds. Fish out with a spider or slotted spoon.

Immediately put them in a bowl filled with ice water. Then pinch the tomatoes from the non-slit end. The skins will pop off. Set aside in another bowl. Compost or discard skins.

Cut tomatoes open and squeeze out gel and seeds. (Reserve for another use).

Puree drained tomato flesh in a food processor until mostly smooth (a few lumps is okay).

Pour contents into a slow cooker, and cook for 8-10 hours on low heat, stirring occasionally. During this time, most of the juice should evaporate off, and it will take on a darker color. It won't be as thick as canned tomato paste. You can cook longer if you want a thicker paste.

Let paste cool.

Peel and mince garlic finely, or grate using a microplane.

Add minced garlic and all remaining ingredients to a pint-size wide mouth or larger jar.

Stir contents thoroughly.

Tweak with acidic liquid to get the right consistency. There will be a little evaporation during fermentation, so make it a little more runny than you want to have when it's finished.

Using a folded towel as a cushion, tap the jar on a countertop or table to get any excess bubbles out of the mixture. Ensure that the top surface is smooth and flat. Wipe down the inside top and neck of the jar to remove any excess, which can collect mold.

Cover lid tightly and let ferment at room temperature for 3 to 7 days.

When you like the taste, transfer and store in refrigerator. Scrape down sides of jar to reduce chance of mold formation. Lasts at least 6 months in the refrigerator.