Roasted Garlic Pasta Sauce

Roasted Garlic Pasta Sauce
Use this suptuous sauce for everything from pizzas to pasta to lasagna. Or just tear off chunks of a baguette and start dipping!
Prep: 2.5 hours      Oven: 400°F
Bake: 40 minutes      Stand: 15 minutes
Cook: 1 hour         Process: 35 minutes
6 bulbs garlic 3 tablespoons olive oil
4 medium red, yellow, and/or green sweet peppers, halved and seeded
12 pounds ripe tomatoes, peeled. (*blanch for easy peeling*)
3 tablespoons packed brown sugar
2 tablespoons kosher salt or 4 teaspoons salt
1 tablespoon balsamic vinegar
1 teaspoon freshly ground black pepper
2 cups lightly packed fresh basil leaves, snipped
1 cup lightly packed assorted fresh herbs (such as oregano, thyme, parsley)
6 tablespoons lemon juice

1. Preheat the oven to 400°F. Peel away the dry outer layer of skin from garlic bulbs, leaving on other skin and cloves intact. Cut about 1/2 inch off pointed top portions, leaving bulbs intact but exposing the individual cloves. Place the garlic bulbs, cut sides up, in a 1- to 1.5-quart casserole dish. Drizzle with 1 tablespoon of the oil. Cover casserole dish. Arrange peppers, cut sides down, on a foil-lined baking sheet; brush with the remaining 2 tablespoons oil.
2. Roast garlic and peppers for 40-50 minutes or until pepper skins are charred and garlic cloves are soft. Cool garlic on a wire rack until cool enough to handle. Pull up sides of foil and pinch together to fully enclose peppers. Let peppers stand for 15-20 minutes or until cool enough to handle, peel off skins and discard. Chop peppers, set aside.
3. Remove garlic cloves from paper skins by squeezing the bottoms of the bulbs. Place garlic cloves in a food processor. Cut peeled tomatoes into chunks and add some of the chunks to the garlic in the  food processor. Cover and process until chopped.
4. Transfer chopped garlic and tomatoes to a 7- to 8-quart stainless steel, enamel, or nonstick heavy pot. Repeat chopping the tomatoes, in batches, in the food processor. Add all tomatoes to the pot.
5. Add brown sugar, salt, vinegar, and black pepper to the tomato mixture. Bring to boiling. Boil steadily, uncovered, for 50 minutes, stirring often. Add chopped peppers to tomato mixture. Boil for 10-20 minutes more or until mucture is reduced to about 11 cups and reaches desired consistency, stirring occasionally. Remove from heat; stir in basil and assorted herbs.
6. Spoon 1 tablespoon of the lemon juice into each of six hot, sterilized PINT canning jars. Ladle hot sauce into jars with lemon juice, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids.
7. Process filled jars in a boiling water canner for 35 minutes (start timing when water returns to boiling). Removee jars from canner; cool on wire racks.

[Makes about 6 pints]     Per 1/2 cup: 87 cal., 2g fat (0g sat. fat), 0mg chol., 497mg sodium, 16g carb., 3g fiber, 3g pro.