Roasted Tomato, Red Pepper and Garlic Sauce

Ingredients:

4-5lbs Roma tomatoes

2 red peppers

2 bulbs garlic (or 20 individual garlic cloves)

6 basil leaves

Oregano

Thyme

Salt

Pepper

Olive oil 

Directions:

Preheat oven to 400 degrees. 

Cut top of bulbs off (or individual cloves) and put in tinfoil. Drizzle with olive oil and close off foil, put in oven for 30-40 minutes. 

Cut tomatoes in half and arrange on 2 baking trays. Drizzle olive oil over tomatoes, season with salt, pepper and thyme. Place in oven for 1 hour or until they sink in. 

While garlic and tomatoes are roasting, cook peppers over open flame (or under broiler) to blacken the skin. Once blackened, remove from heat, place in a bowl and cover to let cool. After cooled, peel skin/blackened parts off and remove the seeds. 

In batches (I did it in 2 batches) place 1/2 tomatoes, 1 pepper, 1/2 garlic cloves (or squeeze 1 bulb), and basil in food processor or blender. Sprinkle oregano, salt and pepper to taste. Pulse/blend to your consistency liking...letting steam escape through opening. 

Combine batches into a pot or sauce pan and summer to keep warm. 

Makes about a jar (32oz) and a half of sauce. 

Eat, Enjoy and Be Happy!!