The recipe comes from a Better Homes and Gardens canning publication, which I highly recommend. It can also be found online here. Do you love garlic? I do, and I want to shove as much as possible into everything I can. I made 30 quarts last year and they are good for lasagne, spaghetti, and pizza sauce. We didn't use paste tomatoes, so some jars are a little watery. I wrote 'lasagne' on them like I had done it on purpose and use it to reconstitute the zucchini noodles and dried mushrooms I like to throw in.
I leave the roasted peppers and garlic chunky, but you can make it as fine and 'sauce-like' as you want. Remember to adjust your processing time to your elevation. At 5000 ft I add 10 minutes for water-bath canning.
3 tablespoons olive oil
4 medium red, yellow, and/or green sweet peppers, halved lengthwise and seeded
12 pounds ripe tomatoes, peeled
3 tablespoons packed brown sugar
2 tablespoons kosher salt or 4 teaspoons regular 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, and/or basil, snipped
6 tablespoons lemon juice