Here is a chili sauce that I have made a couple of times...it’s from the Ball Blue Book of Preserving and I think it will be close to what you are after:
Chili Sauce (yld 6 pints)
4 quarts chopped, peeled, cored tomatoes
2 c. chopped onion
2 c. chopped sweet red peppers
1 hot red pepper, finely diced
1 c. sugar
3 TBS salt
3 TBS mixed pickling spices
1 TBS celery seed
1 TBS mustard seed
2-1/2 c. cider vinegar
Combine tomatoes, onions, peppers, sugar & salt in large saucepot. Simmer 45 minutes. Tie spices in spice bag and add to mixture. Simmer until reduced by half...stirring frequently as it thickens....splashes all over the place, and generally makes a mess of your stove (my editorial comment...LOL!). Add vinegar and simmer until it reaches your desired consistency. Remove spice bag.
Ladle into hot jars leaving ¼ inch head space; cap, and process 15 minutes in boiling water bath.
Thanks!