• Fill a large pot half-way with water, bring to a boil. Gently add tomatoes one by one to boiling water.
• Fill a clean sink or very large bowl with ice water
• Boil tomatoes for 2 minutes. you will notice the skins starting to shrivel or crack. Remove tomatoes with a slotted spoon. And plunge tomatoes in ice water bath.
• Peel and quarter the tomatoes
• Prep all peppers and onions by cutting out stems, removing seeds, peeling onion skins, and use a food processor in batches to finely chop to desired chunkiness. Place chopped peppers and onions in electric roasting pan.
• Combine peppers, onions, tomatoes, tomato paste, tamari, Worcestershire sauce, coconut sugar, salt, garlic, oregano, basil, pepper flakes, and bay leaves
• Set roasting pan to a medium heat until hot, then reduce to a medium low heat and let simmer, stirring occasionally for about 5 hours.
• check for desired thickness of sauce, and add lemon juice and vinegar and stir until well combined.
• continue simmer for approximately 1 more hour or until desired thickness.
• remove bay leaves, and if you desire a smooth sauce, use an immersion blender (stick blender) until smooth.
• prep pressure canner on stove with 3 full quarts water and a splash of white vinegar and set to a medium heat to warm tap water.
• ladle hot sauce into canning jars, leaving a 1/2 inch head space at the top. Make sure there are no air bubbles, and jars have been wiped clean before placing lids and rims.

For Pressure Canning

• Using a weighted gauge pressure canner, process for 25 minutes for quart jars, or 20 minutes for pint jars. Process at 10 pounds for lower altitudes (0-1,000 ft), or process at 15 pounds in higher altitudes (above 1,000 ft).

For Water Bath Canning

• Process for 40 minutes in a boiling water canner for lower altitudes (less than 1000 ft). For altitudes between 1,000-3,000 ft, add 5 minutes to boiling time.

  For 3,000-6,000 ft, add 10 minutes; 8,000 ft add 15 minutes; 10,000 ft add 20 minutes.