Put all the tomatoes, bell peppers, garlic, olive oil, salt, and pepper in the pot. Turn the heat up to medium high and cook for 20 to 25 minutes, until the oil floats free from the tomatoes.
Remove the pot from the heat and stir in the torn basil. Add more salt and pepper to taste. Serve with pasta. Will keep in the refrigerator for 3 days and up to 3 months in the freezer.
For skinless seeded tomatoes: Blanch them first and then peel. Cut out the stem, then cut a little X on the bottom of the tomato. Put into boiling water for about 1 minute, then remove quickly. Put into a cold water bath. When the tomatoes have cooled, peel the skin away starting at the X. To seed the tomato, cut it in half lengthwise and remove the seeds. The tomatoes are now ready for the sauce.