Preheat the broiler and place the peppers on a sheet tray. Broil peppers until well blistered on all sides then transfer to a large bowl or pot and cover the top. Set aside.

Meanwhile, cut the tomatoes in half and grate them on the largest setting of a box grater. Only grate the pulp, not the peel. Add all the tomato pulp to a large pot, bring to a boil, reduce to a simmer and cook uncovered for 45-60 minutes. All the moisture should cook out of the tomatoes and the mixture should be thick. Add the olive oil to the pot with the cooked down tomatoes, lower heat to medium-low, and cook for 20 minutes stirring often.

Meanwhile, remove the skin and seeds from the all peppers. Place peppers in a blender and blend until smooth. Add the pepper puree to the tomatoes along with 3 tablespoons of honey, 1 teaspoon of salt, mix well and cook uncovered for 10 minutes. Check for seasoning, you will most likely need more salt and honey to balance the flavors correctly.