Heat oven to 350 degrees.
Cut the top quarter off the garlic bulb, drizzle with olive oil and sprinkle with salt. Wrap securely in foil. Halve the tomatoes; place cut side up on a foil covered baking sheet, lightly salt. Place the garlic and tomato halves in the oven and cook for 1 hour.
Squeeze the cloves of garlic into a food processor or blender; add the roasted tomatoes, drained peppers, olive oil, and vinegar. Blend until smooth; taste, add salt and pepper to taste. Add sugar if the sauce seems to acidic or tart.
Per Serving: 30 Calories (51.1% from fat); 2g Fat (trace Sat, 1 Mono, trace Poly); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 137mg Sodium. Food Exchanges: 1/2 Vegetable; 1/2 Fruit.
*If you can't find black plum tomatoes, use Roma tomatoes.