Quarter and remove seeds of the tomatoes. Remove the seeds over a bowl and fine strainer. You'll need the tomato juice for later. Place tomatoes in a 9x13 casserole dish.
Cut the onions in quarter. Roughly chop other veggies and place in the dish. Add other herbs, drizzle the top with olive oil.
Bake at 425 for 30-45 minutes
Remove veggies with a slotted spoon and place in blender. Roughly blend veggies then put in pot. You can add the left over juice to the pot but it will take hours to cook down. Either way cook down before placing in canning jars. After the sauce has been cooking a while add tomato paste and balsamic vinegar.
When jars are sterilized add sauce to the jars. Pressure can at 10 lbs for 10 minutes.
2 9x13 pans filled makes about 3 quarts