Mix all ingredients in a large, stainless steel pot. Simmer for 30-40 minutes or until the vegetables are well cooked and tender. Carefully blend small batches in a blender or put through a food mill.

To preserve: Prepare jars. Add 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes (pints–1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid). Bring juice back to a boil. Fill jars to 1/2″ headspace. Adjust lids and process:

BWB–Pints: 35 min / Quarts: 40 min
PC–Pints: 6# (sea-level) 20 min / Quarts: 11# (sea-level) 15 min