Roast tomatoes with ½ garlic, olive oil, ½ of black pepper, salt, and ½ thyme at 350 degrees until slightly browned and tender. In a medium sauce/stock pot, sauté onions, rest of the garlic, green peppers, until tender. Add roasted tomatoes, stir well. Let simmer for 5 minutes. Add tomato sauce, stir, adding the rest of the herbs and spices. Let simmer 1 hour. Season to taste.Blend with immersian blender, regular blender, or food processor, if desired for smoother texture. Chill, label, and date. Freeze if desired in air tight container or freezer zip lock baggie.