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Preheat oven to 400°F. Peel away the dry outer layers of skin from garlic heads, leaving skins and cloves intact. Cut off the pointed top portions (about 1/2 inch), leaving heads intact but exposing the individual cloves. Place the garlic bulbs, cut-sides up, in a 1- to 1-1/2-quart casserole dish. Drizzle with 1 tablespoon oil. Cover dish. Arrange peppers, cut-sides down, on a foil-lined baking sheet; brush with the remaining 2 tablespoons oil. Roast garlic and peppers for about 40 minutes or until pepper skins are charred and cloves of garlic are soft. Cool garlic on a wire rack until cool enough to handle. Pull up sides of foil and pinch together to fully enclose the peppers. Let peppers stand 15 to 20 minutes or until cool enough to handle.
Remove garlic cloves from skins by squeezing the bottoms of the heads. Place garlic cloves in a food processor. Cut peeled tomatoes into chunks and add some of the chunks to the food processor with garlic. Cover and process until chopped. Transfer chopped garlic and tomatoes to a 7- to 8-quart nonreactive heavy pot. Repeat chopping 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 a boil. Boil steadily, uncovered, for 50 minutes, stirring occasionally. Meanwhile, when peppers are cool enough to handle, peel off skins and discard. Chop peppers add to tomato mixture. Continue boiling for 10 to 20 minutes more or until mixture is reduced to about 11 cups and is desired sauce consistency, stirring occasionally. Remove from heat; stir in herbs.
Spoon 1 tablespoon lemon juice into each of six hot, clean pint canning jars. Ladle sauce into jars with lemon juice, leaving 1/2-inch headspace. Wipe the jar rims; adjust lids. Process filled jars in a boiling-water canner for 35 minutes (start time when water returns to a full boil). Remove jars; cool on wire racks.