Remove stem ends and cores from tomatoes. Cut tomatoes into quarters. Place tomato quarters in a 10- to 12-quart stainless-steel, enamel, or nonstick heavy pot (pot may be full). Cook, covered, over low to medium heat about 30 minutes or until tomatoes are soft. Stir in onions, celery, sweet peppers, jalapeño peppers, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 30 minutes.