Wash and trim tomatoes. Blanch and remove skin if desired, or press through sieve when done cooking.
Combine tomatoes, red peppers,onions, bay leaves, basil,oregano, honey, if using, and salt in a large stockpot and cook slowly for about 1 hour.
Press through a fine sieve. Add garlic, and continue cooking slowly until thick enough to keep its shape on a spoon, about 2 1/2 hours. Stir frequently to keep from sticking.(this could be done in a crockpot-just stir and keep an eye on it).
Pour through sieve(if you left the skins on), then pour into hot 1/2 pint canning jars, leaving 1/2" headspace.
Process 1/2 pints 45 minutes in a boiling water bath.