WASH tomatoes; drain. Remove core and blossom ends. Cut into quarters. Set aside.
SAUTE red pepper, onion and garlic in olive oil until onions are transparent. Add tomatoes. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally.
PUREE tomato mixture in a food processor or blender, working in batches. Strain puree to remove seeds and peel.
COMBINE tomato puree, parsley, oregano, sugar, salt, pepper and basil in large saucepot. Bring to a boil. Reduce heat and simmer until volume is reduced by half, about 2 hours, stirring to prevent sticking.
PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
ADD ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice to each hot jar. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
PROCESS filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.