Preheat oven to 400 degrees F.

Peel away the dry outer layers of skin from garlic bulbs, leaving 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 heads, cut side up, in a 1 to 1 1/2 quart casserole dish. Drizzle with 1 tablespoon of the oil. Cover casserole dish.

On another foil lined baking sheet, arrange peppers cut side down and brush with the remaining 2 tablespoons of oil.

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.

For the peppers, pull up sides of foil and pinch together to fully enclose the peppers. Let peppers stand for 15-20 minutes or until cool enough to handle. Peel off skins and discard. Chop peppers, set aside.

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, add some chunks to the garlic in food processor. Cover and process until chopped.

Transfer chopped garlic and tomatoes to a 7-8 quart stainless steel, enamel or nonstick heavy pot. Repeat chopping the remaining tomatoes, in batches, in the food processor. Add all tomatoes to the pot.

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 to 20 minutes more or until mixture is reduced to about 11 cups and reaches desired consistency. Remove from heat, stir in basil and herbs.

Spoon 1 tablespoon of the lemon juice into each of the 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.

Process filled jars in a boiling water canner for 35 minutes (start timing when the water returns to boiling) Remove jars from the canner, cool on wire racks.