This is another one of my wonderful husband's recipes.
Dad's Homemade Spaghetti Sauce
As with most of my recipes, the quantities are rough estimates, and can (and do!) vary from one batch to the next. You can vary them to suit your tastes, but this should get you in the ballpark. All vegetables are medium-to-large size, so adjust to fit what you have to work with.
1 green bell pepper
3 cloves garlic
2 T extra virgin olive oil
2 T each fresh (or 1T dried) oregano, thyme and basil
1 t salt
16 tomatoes - blanched, peeled and chopped (I would guess you could substitute two, maybe three 28oz cans of whole or crushed tomatoes, but don't hold me to that.)
1 bay leaf
1 6oz can tomato paste
Dice the onion and bell pepper; mince the garlic. Heat the oil in a large pot on high heat until it just starts to smoke. Add the onions, bell pepper and garlic. Saute until they start to get soft. Add the herbs and mix well for about a minute. Add the tomatoes. Use an immersion blender to pulverize the tomatoes if you don't like chunks. If you prefer chunks, leave them chopped. Add the bay leaf, salt and tomato paste; mix well. Bring to boil and reduce to a simmer. Simmer until it's reduced to the point where you like your sauce - the longer it simmers, the thicker it'll be. When it's done, remove the bay leaf.
To can: Add 2 TBLS lemon juice per quart (half that for pints). Water bath process for 45 minutes.