This makes about 9 cups.
32 cups peeled chopped tomatoes. Put the tomato in boiling water for between 5–10 seconds. Place directly into ice water. Make thin slice around diameter of tomato, this should allow for easy peeling.
Combine all the diced tomatoes, ½ cup diced peppers, ½ cup diced Jalapeño’s, 2 bay leaves, 1 tsp salt and 1 tbsp pepper, and 1 clove chopped garlic into a stock pot. Cook on a low heat for an hour, uncovered.
. Remove bay leaf. Press the mixture through a strainer/sieve back into the pot.
Add second bay leaf. Continue to cook mixture uncovered on low heat for about 2–3 hours, stirring often to prevent burning. When it’s thick enough, it should mound on a spoon and have no runny consistency.
Remove bay leaf. Measure out into sealable containers/jars at about 2 cups per jar.