Begin by washing and coring 30 pounds of fresh or frozen paste tomatoes. Quarter the tomatoes to help them cook faster.

Set the pot on medium-high heat and cook the quartered tomatoes uncovered for about 20 minutes.

Using a food strainer or mill, carefully separate the seeds and skins from the softened tomato mixture.

In a large skillet, heat a few tablespoons of olive oil over medium heat. Add finely chopped onions, garlic, green peppers, and mushrooms. Sauté for about 5–7 minutes.

In your pot with the strained tomatoes, incorporate the sautéed vegetables, dried herbs, salt, pepper, and sugar. Mix thoroughly for about 2–3 minutes.

Bring the combined mixture to a gentle boil, then reduce the heat to low. Allow the sauce to simmer for 30–45 minutes.

Prepare your canning jars by sterilizing them in boiling water. Once heated, ladle the hot sauce into the sterilized jars, leaving a 1-inch headspace at the top.

Adjust the lids on your filled jars, ensuring they are fingertip-tight. Process the jars in a pressure canner for 20-25 minutes.

Carefully remove the jars from the canner and place them on a clean towel to cool completely.