Put the tomatoes in boiling water for 5 - 10 seconds. Place directly into ice water. Make thin slices around the diameter of tomato, this should allow for easy peeling.
Combine all the diced tomatoes, peppers, jalapeno, salt, pepper, and chopped garlic into a stock pot add 1 bay leaf cook on low heat foe 1 hour uncovered.
Remove bay leaf. Press the mixture through a strainer or sieve back into the pot.
Add second bay leaf, continue to cook mixture uncovered on low heat for about 2 - 3 hours stirring often to prevent burning. When it's thick enough it should mound on spoon and have no runny consistency.
Remove bay leaf. Measure out into jars about 2 cups per jar.
If you are canning utilize the boiling water method.
NOTE: 45 Minutes in boiling water bath or 20 minutes at 20 pounds psi. in a pressure cooker.