8 quarts peeled, cored, chopped tomatoes (about 4 dozen large)
1-1/2 cups chopped sweet red peppers (about 3)
2 bay leaves
1 tablespoon salt
1 clove garlic (optional)
Combine first four ingredients and cook slowly 1 hour. Press through a fine sieve; add garlic, if desired. Continue cooking slowly until thick enough to round up on a spoon, about 2-1/2 hours. Stir frequently to prevent sticking. Remove garlic and bay leaves. Pour, hot, into hot half-pint jars, leaving 1 inch head space. Adjust caps. Process 45 minutes in boiling water bath.
Yield about 9 half-pints.