Combine tomatoes, onion and red pepper in a blender or food processor and process till smooth. Pour in large stainless steel or enamel saucepan.
Bring to a boil over high heat, reduce heat and boil gently for 30 minutes.
Add vinegar, sugar, and salt. Tie cinnamon, allspice, cloves, peppercorns, and bay leaf in cheese cloth and add to saucepan.
Return to boil and boil gently, uncovered stirring frequently until mixture thickens on a spoon, about 1 1/2 hours. Remove cheesecloth bag.
Ladle into jars leaving 1/2 inch headspace. Process in water bath for 15 minutes at a full boil.