Roasted Garlic and Herb Pasta Sauce

12 pounds tomatoes, peeled and pureed to your desired consistency
3 Tbsp packed brown sugar
2 Tbsp kosher salt
1/2 Tbsp red pepper flakes (optional)
1 tsp black pepper
1 Tbsp balsamic vinegar
2 cups lightly packed fresh basil leaves, chopped
1 cup assorted herbs, chopped (I used 3/4 cup parsley and 1/4 cup oregano)
3 Tbsp roasted garlic (about 3 small heads roasted as indicated in post above)
6 Tbsp lemon juice
Prepare your canner, jars, and lids (see Canning Basics on how to do this).
Place your tomato puree in a large nonreactive pot. Add the brown sugar, salt, vinegar, and black pepper (do not add pepper flakes at this point). Bring to a boil and reduce heat, stirring frequently. Simmer, uncovered, 70-80 minutes until reduced to a desired sauce consistency. Remove from the heat. Add the pepper flakes (if using), herbs, and roasted garlic.
Spoon 1 tablespoon of lemon juice into each pint jar. Ladle hot sauce into each jar, leaving 1/2 inch headspace. Remove air bubbles, adjust headspace, and wipe rims. Place sterilized lids and rings on each jar. Process jars in a boiling water bath for 35 minutes. Remove to a towel to cool for 24 hours before checking seals, labeling, and storing.