1) Mince, dice or food process the peppers, onions, garlic, basil and oregano, throw them in a frying pan with olive oil and salt saute for 30 minutes. This is called the "mash".
2) Cut the tops off tomatoes and any bad spots, then quarter the tomatoes, place into a big pot with some olive oil at the bottom.
3) The tomatoes will begin to break down and lose their skins. If you don't want skins in your sauce, boil some water, blanch the tomatoes for 5 minutes and the skins will come off.
4) When the mash has cooked for 30 minutes or so, add to the tomatoes.
5) This is also when you can add the optionals (squash, zucchini, eggplant and balsamic vinegar).
6) Let this cook down for at least an hour depending on the amount of tomatoes. The whole pot should full boil for at least 30 minutes. Stir frequently through the process, manually breaking down large tomatoes with ladle.
7) Ladle the sauce into sterile pint or quart jars (pints feed about 2, quarts feed 4-5) and close up the jars.
8) There are 2 options from here if you don't have a pressure cooker: a) you can place the jars into a big pot of boiling water for 20-30 minutes or b) you can bake the jars on a cookie sheet for 30 minutes on 300 degrees.
9) When you remove the jars from the boiling water or oven, when they cool you should hear them pop down. If you let them cool overnight, test the seal.
10) Assuming good seal, mark the date on the lid and place on shelf 6-8 month life.
The sauce can be used on spaghetti, as a soup, as a base in crock pot meals with a roast.