BadAzz Chipotle Pepper and Tomato Sauce

Step 1: Wash tomatoes and cut out leaves and stems.

Step 2: Slice tomatoes in half and place skin side up on 2 rimmed baking pan and drizzle with the 1/4 cup of the olive oil.

Step 3: Broil on top rack for 5 to 6 minutes, until skin starts to bubble; set aside and allow cooling completely. (If you have a smaller oven, do this one baking pan at a time.)

Step 4: Meanwhile in a large oven proof pot (I use cast iron Dutch oven), heat 2 tablespoons olive oil over medium-high heat and toss in the onion and green peppers; cook until onion is translucent.

Step 5: Remove and discard the skin from the tomatoes and add to the pot along with the juices in the baking pan.

Step 6: Add the remaining ingredients and liquefy using a hand held immersion blender. (If you do not have an immersion blender, you can do this in a blender in batches and returning it to pot when done.)

Step 7: Place the pot in a preheated 350 degree Fahrenheit oven and cook for 2 hours.

Step 8: You can either can this sauce in 1 litre jars or freeze it in 4 cup containers.