15 lb Roma Tomatoes (or other varieties) – Halved
2 Garlic heads (large) – cut in half
4 Yellow Onions (medium) – large diced
2 Carrots (large) – shredded
6-8 sprigs fresh Thyme
4-6 sprigs fresh Oregano
5 Cherry Peppers
1 Fresno Pepper
1 cup Red Wine
Olive Oil
Salt
Pepper

Place the halved tomatoes, skin side down, on large half sheet pans.
Coat with olive oil, salt and pepper.
Coat the garlic head halves with oil and wrap tight in aluminum foil packs.
Roast peppers and garlic at 425*F for about 45-60 minutes, until they are completely soft. (about 45min @ 400*F convection)
Add the peppers for the last 20-30 minutes of roasting.

Saute the diced onion in olive oil over medium head, with some salt and pepper, until the water is mostly released. Stir often.
Drop the temp to low and stir frequently until the onions start to caramelize. Stir frequently.
Stir in the herbs and carrots and continue to stir on low temp until the carrots are soft.
Deglaze with the wine.

Remove everything from the oven once the tomatoes are roasted and softened.
Let cool until you can work with them.

Add the tomatoes, peppers and garlic to the pot and cook over medium heat while you use an immersion blender to blend everything into the desired consistency. Continue to simmer the sauce for about 15-20 minutes to let all of the flavors blend.

Let the sauce cool (you can put the pot into an ice bath in the sink to help). Add water if you need to thin the sauce before storing in freezer safe containers.