Core and cut in half your tomatoes and place in dutch oven on medium high heat. An alternative is to place cut up tomatoes in a large roasting pan and roast at 400 degrees for an hour and then dump them into your dutch oven to cook further

When the mixture is bubbling away, throw in whole thyme sprigs, the bay leaf, honey, salt and pepper, fresh peppers, and onion

Cook for at least an hour or two and remove the thyme sprigs. By this time, all the leaves will disappear and the stems will be left

Using an immersion blender, puree the mixture until smooth

Continue cooking for an hour or so until the sauce thickens to your liking. You could even add a small can of tomato paste to make it nice and thick

Take it off the stove top and add chopped up basil and stir it in

Once the mixture completely cools, put into containers and refrigerate or freeze