Roasted Garlic Pasta Sauce

My mom gave me this awesome recipe this year, so I gave it a try.   

6 bulbs of garlic

3 T. olive oil

4 medium red, yellow and/or green bell peppers, halved and seeded
12 lbs peeled tomatoes
3 T. packed brown sugar
2 T. kosher salt
1 T. balsamic vinegar
1 t. ground pepper
2 cups snipped basil leaves
1 cup assorted fresh oregano, thyme, or flat leave parsley 
    (*I used 1/4 cup dried Italian Seasoning blend when I didn't have fresh)

*Bottled lemon juice

 Directions
 
Preheat the oven to 400 degrees (I used my grill and wrapped prepared

 peppers and garlic in foil and grilled 45 minutes) peel away the dry outer

 layer of the garlic bulbs. Cut top off and leave bulbs intact. Place cut side

 up on a casserole dish and drizzle with one tablespoon of oil. Cover casserole 
and arrange peppers cut side down on a foil lined baking sheet. Brush 
with remaining 2 tablespoons of oil.
 
Roast garlic and peppers 
for 40 -50 minutes or until the pepper skins are charred or the garlic 
cloves are soft. Cool garlic on a wire rack until cool enough to handle.
 Pull up foil to enclose the peppers. Let peppers stand for 15 to 20 
minutes or cool enough to handle.  Peel off skin and discard. Set aside 
peppers.
 
Remove garlic by squeezing the bottom of the bulbs. 
Place garlic cloves in a food processor and add cut peeled tomatoes into
 chunks. Add some of the chunks to the garlic in the food processor. 
Cover and process till chopped. Transfer chopped garlic and tomatoes to a
 7-8 quart stainless steel heavy pot.  Repeat chopping the remaining 
tomatoes in batches in the food processor. Add all the tomatoes to the 
pot.
 
Add brown sugar, salt, vinegar, and black pepper to the 
tomato mixture. Add chopped roasted peppers, basil and herbs to tomato mixture.

Bring to low boil and boil steady for 50 minutes stirring often.  Low boil 
for 10 to 20 minutes more or until mixture reaches desired consistency 

stirring occasionally. Spoon 1 tablespoon of bottled lemon juice into each 

of the hot sterilized pint jars. Ladle hot sauce into jars with lemon juice

 leaving a ½” headspace. Wipe jar rims, adjust  lids. 

Process jars for 35 minutes in a water bath at a full boil. Makes
 8 pints. (I can 7 to use later and use one for dinner)