Peel tomatoes, using a swivel-blade vegetable peeler. (Or lightly score the ends, immerse them in boiling water a couple at a time for 30-45 seconds, or until the skin starts to peel away. Then remove them with a slotted spoon, and drop them in ice water, until cool enough to handle, and the skins will slip right off.) If you like, cut the tomatoes in half, and squeeze them to remove the seeds. (Skip this step if they don't bother you.) Chop tomatoes into 1/2- to 1-inch pieces. You should have 3-1/4 to 3-1/2 cups total.
Place tomatoes, chiles and garlic in a wide pot or deep saute pan. Stir in paprikas, and pour oil over all. Start cooking over medium-high heat, stirring occasionally to prevent sticking, until mixture comes to a boil. Reduce heat, as needed to keep it bubbling without burning. Cook about 1 hour, or until very thick, stirring occasionally. Remove from heat, and stir in salt and sugar. Cool to room temperature, and transfer to a 1-pint jar.