Combine the tomatoes, peppers, bay leaves and salt in a large pan and cook over low heat for about 1 hour.
Press through a sieve.
Return to the large pan and add the garlic.
Cook over low heat for about 2 hours or until desired thickness, then remove the garlic.
Pour hot tomato paste into hot jars, leaving 1/4 inch head space and adjust lids.
Process for 45 minutes at 212 degrees in a waterbath canner.