Roasted Tomato Sauce

6-10 pounds tomatoes, fresh or frozen
2-3 onions, peeled and quartered
2-3 sweet red peppers, seeded and cut in half
1-4 hot peppers, seeded and cut in half
1-3 heads garlic, cloves separated but not peeled
1/4 cup olive oil

Heat oven to 425 degrees.  Take a large baking or roasting pan and fill it full of the above vegetables.  It's ok if all the tomatoes don't fit, you can add them in later.  Drizzle with 1/4 cup of olive oil.  Bake for 2-5 hours, stirring every 30 minutes.  Extra tomatoes can be added as liquid is cooked out.  When sauce has been reduced by at least four to five times, let cool.  Puree with food mill on finest setting.