Roasted Red Pepper and Tomato Sauce

Set oven to 450ºF. Prepare 2-3 baking sheets with parchment paper.

Slice red peppers into quarters and place skin side up on one of the prepared sheets. Roast in oven (I had my rack set in the middle) for about 40–50 minutes, or until skin is blackened. Remove from oven, place in bowl, and cover tightly with plastic wrap for about 15 minutes or until they are cool enough to handle. Remove blackened skin and set aside.

While peppers are roasting, slice the top off a head of garlic so that the top of the cloves are exposed. Remove any excess papery skin. Drizzle with olive oil and put on the other tray.

Chop the onion into large chunks, drizzle with oil, and place on the same tray as the garlic.

Slice tomatoes into a few slices each (quantity varies depending on size of tomatoes), press out excess seeds/juice, and lay flat on the baking sheets. Sprinkle with salt and pepper. Bake for about 1 hour, or until onions start to blacken on the edges, garlic is soft and golden, and tomato skins have begun to wrinkle. Let cool to room temperature.

Squeeze cloves out of the head of garlic. Add all ingredients to a food processor or blender, along with red pepper flakes if desired, and puree until smooth. My sauce was quite thick so I drizzled some broth in to thin it. Red wine would probably be better if you have it handy! Simmer on the stove for a few minutes to reheat, especially if you added wine, unless you like getting drunk off your dinner.

Serve over your favourite pasta, with freshly grated Parmesan cheese.

Makes about 3 cups of sauce.