Wash and core tomatoes, then peel by placing in boiling water for a couple of minutes.  When the skin begins to split, plunge them into a sink of cold water.  You can do a whole pot full at a time to make it quicker.  Use a slotted spoon to remove them from the boiling water.  In a large stock type pot, heat the olive oil, add the chopped onion, and lightly saute.  If using garlic cloves, mince and add now, or add garlic powder later with the spices.  Add the tomatoes after peeling and cutting into quarters.  When about one half of the tomatoes are added, put in the peppers, both green bells and hot peppers, and the garlic powder or cloves.  This needs to cook about 45 minutes, so continue to add quartered tomatoes and stir often.  Bring to a boil after all tomatoes are added and then add the spices and the tomato paste, reduce to simmer for another 15 minutes or so.  It should look like something that would taste good tonight.  

Allow to cool to room temperature, pack into freezer containers or zipper bags and store in the freezer for optimum 3 months but it will last a bit longer.