Preheat oven to 375°F. Line a large rimmed baking sheet with aluminum foil; coat foil with cooking spray. Spread green bell pepper and next 2 ingredients on prepared pan. Stir in salt and pepper. Bake at 375°F for 20 minutes or until vegetables are very tender and beginning to brown, stirring occasionally.

Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

Transfer onion mixture to a large skillet. Stir in tomato paste; cook, uncovered, stirring often, 5 minutes until mixture begins to thicken. Stir in tomato sauce and remaining ingredients. Bring to a boil; reduce heat, and simmer, uncovered, stirring often, 5 minutes or until sauce is slightly thickened.

Ladle hot sauce into a hot jar leaving a 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.

Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars for 20 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.