Bring a pot of water to a boil. Cut an X on the bottom of all the tomatoes. Prepare a bowl of ice water. Blanche tomatoes, a few at a time, X side down for 30 seconds. Remove and place in ice water for 20 seconds. Remove and set aside. Repeat with remaining tomatoes. Peel the tomatoes. It should be really easy to do.

Cut the tomatoes in half or quarters and remove as many seeds as possible. This next step is optional but I like to do it to help the pasta sauce be thicker. Place the tomatoes in a kitchen towel and squeeze to remove as much moisture as possible. Roughly chop up the tomatoes and set aside.

Warm up the olive oil in a large saucepan on medium heat. Finely chop up the onion and green pepper. Add to the pan and cook for 8 minutes. Next, mince the garlic and add to the pan and cook for 1 minute.

Add all the tomatoes and the rest of the ingredients and simmer for at least an hour, stirring occasionally. Using a potato masher or a fork press down on the tomatoes occasionally to help them break down. If you want thicker sauce add the tomato paste. Serve over your favorite type of pasta.