Preheat the oven to 400 degrees. Cut the tomatoes into 4 wedges, removing the core as well as any problem areas. Place in a 9 x 13 baking dish, cut side down.

Cut the green pepper into large chunks and place in the baking dish. Cut the onion into wedges and place in the baking dish. Peel the garlic cloves and smash, then place in the baking dish.

Drizzle the vegetables with olive oil and sprinkle with salt and pepper. Roast for 30 minutes. Remove from oven and stir vegetables then place then back in the oven to cook for 30 additional minutes.

Remove from oven and let cool for 10 minutes. Place the roasted vegetables in a food processor and process until mostly smooth.

Pour the roasted vegetables into a large saucepan over medium low heat. Add in the herbs, tomato sauce, tomato paste, salt, and pepper. Stir well and simmer over low heat for 30 minutes.

Add 1-1 1/2 cups of water to the sauce, depending on how thick you want it. Cook for an additional 5 minutes.

Serve over pasta.