Wash, core, and cut the tomatoes into chunks. I like to use a variety of different tomatoes.
1 basket tomatoes (a little over a 1/2 bushel)
In a large pot, cook the tomatoes, onions, peppers, and garlic for about one hour.
3 lbs. onions, 2 large green peppers, 3 jalepeno peppers, 3 - 5 garlic cloves (depending on their size)
Meanwhile, mix the tomato paste, oil, sugar, salt, oregano, and garlic salt in a large bowl.
48 oz. tomato paste, 1 c. vegetable or canola oil, 1 1/2 c. sugar, 1/3 c. salt, 2 Tbsp. dried oregano, 2 Tbsp. garlic salt
Puree the tomatoes, vegetables, basil leaves, and bay leaves in a blender then add them to the tomato paste mixture. Stir to combine all the ingredients.
1 c. fresh basil leaves or 2 Tbsp. dried basil, 5 -6 dried bay leaves
Cook the sauce for another hour over medium-low heat, stirring occasionally.
If you use the water bath canning method, it is recommended to add about 2 Tbsp. lemon juice or 1/2 tsp. citric acid to the bottom of each quart jar before filling with the sauce.
bottled lemon juice or citric acid to place in the bottom of the jars and raise acidity level for water bath canning
Pour the sauce into clean hot jars and place sterilized lids on the top. Screw the lid or band to fingertip tightness.
Water bath at a low boil for about 25 minutes.
Remove the jars from the canner and place onto a heat-proof surface. Do not disturb the jars for 24 hrs.
After 24 hrs. check the jars to make sure they are sealed. Store the sealed pasta jars in a dry, cool place for up to a year.