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Slice all tomatoes in half and place in a large pot and simmer on low heat for about 10 minutes.
Scoop hot tomatoes into the food mill and extract all the juice you can. Discard pulp.
Coarsely chop onions, peppers and peel garlic. Add to the food processor and pulse until the vegetables are finely chopped.
Add onions, peppers, garlic, salt, oregano and basil.
Bring mixture to a boil; Reduce heat, simmer, uncovered, stirring every 15-20 minutes for 6-8 hours or until the sauce reaches the consistency you desire.
Pour 2 tsp of lemon juice into quart jars or 1 tsp into pint jars.
Ladle sauce into sterilized, hot jars leaving ½ inch headspace and process in a water bath canner.
Process 40 minutes for pints and 45 minutes for quarts.
To lessen the cook time of this recipe, add 2 cans of tomato paste.