So here is what I used/did to make it.
5 gallon pail of tomatoes - Wash and blend well, this takes care of the need to peel, and un-seed them
Put into large pan(s)
Bring to a boil then add the following:
2 1/2 cups chopped onions
1/2 cup fresh parsley, finely chopped - that was my final measurement after it was cut
2 Tbsp Oregano
1/2 cup Olive Oil
2 Tbsp Butter - keeps foaming down
1 Habenero Pepper (optional)
2 small Jalepeno Peppers (optional)
Simmer for a few hours stirring occasionally, or you can cook it less depending on how much of a fresh tomato taste you like (a tid bit of info I found somewhere).
Once finished simmering, you can either can the sauce, or cool and put in Quart size freezer bags, then freeze.
Also another tip: if canning use less onions/garlic because you can always add more later when using it. :)
Fresh Parsley out of my vegetable garden.. now I have my work cut out for me and then I need to dry it.. even though I'm not exactly sure what I'm going to do with that much of it... I'll probably cut it until I get sick of it and then throw the rest out.
The Tomato Paste can's that I emptied for the sauce... looked so cool standing in a row that I just had to take a picture of the! :D
Anyway that is my story for the day.. tomorrow I'm going to see if I can't get the Hot Pepper sauce made!