Start by preparing the tomatoes - this is what takes the majority of the time. Wash them and take the stems out. Cut a shallow x in the bottom of each tomato. Bring a pot of water to boil ( I use the same pot that I will later simmer the sauce in). Drop the tomatoes in for 2 minutes. Take the tomatoes out, rinse in cold water and the skins should pop right off. Continue until all to tomatoes have been skinned. Chop the tomatoes into medium sized chunks.
Heat oil in large pan. Saute onions, garlic, & green peppers until tender.
While that is sauteing, combine oregano, basil, parsley, cayenne pepper, and red wine in a food processor and blend finely. Watch out - the smell of the chopped cayenne pepper can be very strong! The measurements for the oregano, basil, & parsley are approximates, I usually grab some oregano, A LOT of basil and a little parsley and throw them into the food processor, adjust according to your tastes. If you like a spicier sauce use 2 cayenne peppers, if you don't like spice, omit the peppers altogether or take the seeds out of the peppers to minimize heat, again adjust according to your tastes.
Add the red wine sauce, chopped tomatoes, and the rest of the ingredients to the large pan with the onions, garlic & peppers.
Heat to boiling.
Simmer, partially covered, for 2 hours, taste at this point and if it is too tomoatoey for you continue simmering until the sauce has reached a flavor you like. Stir occasionally while it is simmering. Before eating, remove 3 bay leaves.
Extra can be stored in freezer bags for later meals. I have not canned this sauce, I would recommend pressure canning over water bath due to the olive oil in the recipe. I am not sure this is acidic enough to water bath can without fear of botulism.