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Wash and dry the tomatoes.
Slice the tomatoes in half and place them in a large stockpot.
Cook them on medium-low heat until the tomatoes are soft and juicy.
Run everything through a food mill to remove the seeds and skins.
Place the juiced tomatoes on the stove on medium-low heat and let it cook down for hours.
Place garlic, bell peppers, and onions in a food processor, puree, and add to your stockpot.
Add dried oregano, dried basil, fresh basil, and canning salt.
Let this cook down until it's the consistency that you prefer (about 8 hours, or use tomato paste as a shortcut).
Add 2 tsp of bottled lemon juice per 24-oz jar.
Fill jars leaving a ½-in headspace.
Debubble, clean the rims, place the lids, and put the rings on finger tight.
Place the jars in the stockpot and add water if needed (at least 1 in of water over the top of your jars).
Once the water reaches a rolling boil, set a timer for 40 minutes.
Take the jars out of the stockpot and let them rest on your counter for 24 hours before removing the rings.
Makes 8-10 quart size jars. (If the pH is below 4.6, the additional lemon juice is not necessary)