Roasted Tomato Sauce

1-2 large onions, peeled and roughly chopped
1 head of garlic, peeled and roughly chopped
2-4 sweet peppers, stemmed and roughly chopped
8-10 pounds of Roma Tomatoes (that was about 36 large ones for me), cored and halved
1/2 cup olive oil
1/4 cup of honey
1/4 cup of balsamic vinegar
3 teaspoons sea salt
1-2 teaspoons freshly ground pepper
2 teaspoons dried oregano
1 teaspoon fennel seeds
2 bay leaves
3-4 tablespoons red wine
Additional Salt, Pepper, and Sugar/Honey to taste
2 big handfuls of basil, chopped
 
Preheat oven to 300 degrees F. In a very large roasting pan, combine the onion, garlic, peppers, tomatoes, olive oil, honey, balsamic vinegar, salt, pepper, oregano, fennel, and bay leaves. 

Roast tomato mixture in preheated oven for 5-6 hours, stirring every hour or so.

Remove from oven and let cool slightly. Remove bay leaves. Puree with immersion blender or in traditional blender (cool mixture a little more if using a traditional blender and be very careful to keep lid off slightly and covered with a towel so the steam can escape).

Add red wine and taste for seasoning, adding more salt or pepper if needed. And if your tomatoes are on the acidic side, you might need to add more honey or sugar.