Wash tomatoes and pluck the stems. I didn't cut any. Just place in a large enough stock pot that will hold them all. Add 2 cups water. Cover and bring to a simmer on med to med low heat. My big pot is thin bottomed so higher heat just burns the bottom. When it comes to a simmer remove lid and simmer uncovered. Stir often. I simmered 40 to 60 minutes. Until tomatoes are soft.

While tomatoes are simmering, melt bacon grease in a large frying pan. Add onions and peppers. Saute on medium heat until the onion starts to brown a little. Add the garlic and continue to saute until onion is well caramelized. Stirring often.

Remove onion mix to a plate. Crank the heat up to high. When pan starts to smoke, add white wine and deglaze pan. Scrape all of the caramelization off of the bottom of the pan. Let wine simmer and reduce by half. When wine is reduced add all to the pot of tomatoes.

Here is where your preferred taste comes in. I had so many cherry tomatoes that removing skins and seeds wasn't really feasible. If you are using all large tomatoes, you may want to run your tomatoes through a jam press or a fine sieve to remove skins and seeds. I don't mind the more rustic sauce. And if you are good with it, you can skip this step too.

Combine the tomatoes, caramelized onion mix, reduced wine (if it wasn't added earlier), and basil. Bring back up to temperature for a few minutes so the basil will wilt. Remove from heat and let everything cool enough to handle. Run all of the mixture, including all liquid, through a blender. Puree until everything is liquefied. Now, transfer to a heavy bottomed stock pot. Add the rest of the ingredients and simmer on low until everything is a sauce like consistency. This took me almost an hour.

Check seasoning and adjust to taste.

Pre sterilize jars and lids. Fill jars right out of the simmering pot. Wipe rim with a damp clean cloth. Leave about 3/4 inch of head space. Cap with warmed lids and rings. Follow the specific instructions of your pressure cooking product. All are different. Process 20 minutes.

When done cool jars on a clean towel and let seal. Recipes of how I use this will be coming soon. Enjoy.