Bring a large pot of water to a boil. Carefully drop your tomatoes and let them boil until the skin begins to peel. This took about 2 minutes for me. Then drop them into an ice bath to stop the cooking and to cool them quickly for safe handling. Once they aren't too hot to touch, peel the skin and squeeze out the seeds. Set aside. 

Dice the onion, pepper, and carrots. Mince your garlic. Cook these in a large pot (I used a dutch oven).

While these cook (5-8 minutes) work on pureeing the tomatoes. Set a couple tomatoes aside and puree the rest.

Once the other ingredients are cooked (onions should be clear), pour the tomatoes that were pureed. Also roughly chop the other two tomatoes and add them in. 

Simmer for 2 hours. Then serve over your favorite pasta or freeze for 3-4 months.