In large pot saute onions and peppers. Add garlic toward the end. Add remaining ingredients, except basil. Just throw the herbs on their stems in. Simmer for 30-45 minutes, then taste. When you have the taste you like for each one, pull out the herbage.Simmer at least 3 hours, longer if possible. Roughly chop basil and add at the end of cooking. Otherwise the flavor disappears.

To can: Pack jars while hot. Process the filled jars in a pressure canner at 10-11 pounds pressure, for 30 minutes for pints or 45 minutes for quarts. When the processing time is done, allow the pressure to return to 0. Wait 10 minutes then carefully open the canner lid.

Some notes: Add grated carrot, zucchini, minced celery, mushrooms for more vegetabley taste and texture To thicken sauce add 1/2 cup or more dried mushroom powder. Like Costco dried mushrooms pulverized in food processor Another thickener: Clear Jel, the cook type, not the instant. Make a slurry with water and stir in near end. Clear Jel doesnt break down in pressure canning Add chopped sun-dried tomatoes at very end for more tomato-y flavor