Puree tomatoes, onions, chili peppers, herbs, fennel seeds and garlic in blender or food processor. Transfer to large, non-reactive soup pot. Add sugar, salt, tomato paste and olive oil. Cook for 1-1/2 to 2 hours or until very thick, stirring occasionally to keep from sticking. Ladle into hot, sterilized pint jars to within 1/2-inch of top, seal with sterilized lids according to manufacturer's directions and process full jars in boiling water bath for 35 minutes. Makes 12 to 14 pints.