Cook onion, celery and garlic in olive oil, in large saucepot, until transparent. Core and quarter tomatoes. Add tomatoes and remaining ingredients to saucepot. Simmer mixture about 2 hours, stirring occasionally. Remove bay leaves. Put tomato mixture through food mill or sieve to remove seeds and peel. Return Puree to saucepot and cook, uncovered, over medium-high heat until sauce thickens. Stir frequently to prevent sticking. Add 1 tablespoon bottled lemon juice to each pint jar. Carefully ladle hot sauce into hot jars, leaving 1/4-inch headspace. Wipe rim and threads of jar with clean damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until point of resistance is met & fingertip tight.
Process 35 minutes in boiling-water canner.
Yield: about 6 pints.