Step 1

Wash, core, and cut the tomatoes into chunks. I like to use a variety of different tomatoes.

Step 2

In a large pot, cook the tomatoes, onions, peppers, and garlic for about one hour.

Step 3

Meanwhile, mix the tomato paste, oil, sugar, salt, oregano, and garlic salt in a large bowl.

Step 4

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.

Step 5

Cook the sauce for another hour over medium-low heat, stirring occasionally.

Step 6

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.

Step 7

Pour the sauce into clean hot jars and place sterilized lids on the top. Screw the lid or band to fingertip tightness.

Step 8

Water bath at a low boil for about 35 minutes.

Step 9

Remove the jars from the canner and place onto a heat-proof surface. Do not disturb the jars for 24 hrs.

Step 10

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.