Preheat the oven to 400 degrees F.

In a large mixing bowl, toss the tomatoes, onions, peppers, and garlic with the olive oil. Season with 1 teaspoon of the salt and pepper. Spread the mixture on a baking sheet and roast until very soft, about 1 hour. Remove from the oven and return the mixture to the mixing bowl. Cover with plastic wrap and let cool for 45 minutes. Drain and reserve 1/2 cup the liquid. Peel the skin off all the peppers, cut open, and remove the seeds.

Process the vegetables in a food processor until smooth. Add the remaining ingredients and process until blended. Add reserved liquid as needed.

Sterilize 3 quart-size or 6 pint-size preserving jar and keep hot. Sterilize the lids and keep hot.

Transfer the ketchup into the jars leaving 1/2-inch head space at the top. With a clean damp towel, wipe the rim and fit with the hot lid. Tightly screw on the metal ring and place the jar on a rack in a deep canning kettle with boiling water to cover by 1-inch. Cover the kettle and boil for 15 minutes. Using tongs, remove the jar, place on a towel, and let cool. During the heat processing, the contents of the jar expand, forcing some of the air out. The remaining air inside contracts as it cools to create a partial vacuum, which pulls the lid tightly against the jar rim. The vacuum and the lid's sealing compound maintain the seal. A popping noise after the contents have cooled is an indication that the seal is complete. To test, press the center of the cooled lid. If it stays depressed, the jar is sealed. If not, refrigerate and use the contents within 2 to 3 weeks or reseal with a new flat lid and repeat the hot water bath. Tighten the ring.

Let stand in a cool, dry place for at least 2 weeks before using. Refrigerate once opened; the ketchup will keep up to one month.