ISO: Tomato/Pepper Sauce for Blackeyes or Purplehull Peas?

Hello there, everybody!
I'm looking for a recipe similar to one that my late grandmother used to make.
When I was a kid, my Ma would make a sauce of sorts that we would put over our blackeyed or purplehull peas, which are (for me, anyway) an everyday thing. She called it "tomato sauce" (though when she said it, it came out more like "mater salts"). Ma would freeze many little boxes of it every summer. We put it on our peas while it was cold - and boy was it good! I've heard other people refer to it as simply "pea sauce" or as "pepper sauce", though to me, that means the liquid from pickled peppers that we pour over pinto beans.
Apparently it used to be common in this area (sw Arkansas), but I can't find anyone that makes it anymore - everyone I've asked either doesn't know what I'm talking about, or remembers eating it, but doesn't know how to make it.
As far as looks go, it resembled a thin, finely-textured salsa, and I believe it had many of the same ingredients. It was mostly tomatoes and onions, with a bit of some kind of pepper (I'm not sure if it was hot peppers or bell peppers or both). I know it had salt, vinegar, and a goodly portion of sugar, as the sauce was quite sweet. I don't know if Ma put any other spices or herbs in it, but I don't think so. She cooked it, but it didn't have the look or texture of a tomato sauce for pasta - it was, as I said, more like a thin, pureed salsa.
I want to try to recreate it, but I need a starting point - rough amounts of the various ingredients that I can begin experimenting with.
I'll be forever grateful and incredibly happy if anyone at all can help me out!
Thanks so much,
Rebecca in AR