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Preheat oven to 450°F. Line one very large roasting pan or two medium roasting pans with parchment paper and one large baking sheet with foil. Cut one or two small slits in each tomato. Place tomatoes in a single layer onto the prepared roasting pan(s). Halve the sweet peppers lengthwise; remove the stems, seeds, and membranes. Place pepper halves, cut sides down, on the foil-lined baking sheet. Scatter garlic cloves around the peppers. Roast the tomatoes, peppers, and garlic for 30 minutes or until tomato skins are blistered, pepper skins are browned, and garlic cloves are lightly browned.
Bring foil up around peppers and garlic to enclose. Let stand about 15 minutes. Let tomatoes cool until easy to handle. Coarsely chop the tomatoes, discarding any excess juice and removing any loose skins. Transfer tomatoes to a large stainless steel, enamel, or nonstick heavy pot. When the peppers are cool enough to handle, gently pull off any loose skins and discard. Coarsely chop the peppers and garlic; add to the tomatoes in pot. Stir in the red wine, molasses, sugar, and salt. Bring to boiling over medium-high heat, stirring occasionally. Reduce heat to low and simmer, uncovered, for 15 minutes.
Working in batches, transfer the tomato mixture to a food processor or blender. Cover and process or blend until smooth. Strain processed or blended mixture through a fine-mesh sieve, pushing the liquid through and scraping the inside of the sieve using a rubber spatula; discard solids. Repeat with the remaining mixture.
Return the strained mixture to the large pot. Stir in the fresh herbs, black pepper, and crushed red pepper. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 25 minutes or until reduced to 8 cups. Remove from heat and stir in lemon juice.
Ladle hot sauce into eight hot, sterilized half-pint canning jars, leaving 1/2-inch headspace. Wipe jar rims; adjust lids.
Process filled jars in a boiling water canner for 35 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.