Roasted Tomato and Red Pepper Sauce

• Vegan
• Gluten free
• Paleo

• Produce

  • 10 Basil, leaves fresh
  • 5 whole cloves Garlic
  • 1/2 tsp Oregano, dried
  • 2 Red bell peppers
  • 12 Roma tomatoes
  • 1/2 tsp Thyme, dried

• Baking & Spices

  • 1/2 tsp Italian seasoning
  • 1 Salt & pepper

• Oils & Vinegars

  • 1/3 cup Olive oil

Found on saltandlavender.com

Description

Ingredients

• 1 dozen roma tomatoes
• 2 red bell peppers
• 1/3 cup olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon Italian seasoning
• 10 leaves fresh basil
• 5 whole cloves garlic
• Salt & pepper, to taste

Directions

• Pre-heat oven to 275F. Place the rack in the top third of the oven. Line a baking sheet with foil for easy clean-up.
• Cut tomatoes into halves and remove cores. Cut peppers into quarters and remove any seeds.
• Add olive oil, dried herbs, roughly torn basil, garlic, and salt & pepper to a bowl. Coat tomatoes and peppers in the mixture (I placed them in the bowl one by one and used my hands to coat them in the oil mixture).
• Place tomatoes and peppers on the baking sheet face up. Add garlic cloves in between the tomatoes and peppers, and place any remaining basil onto the tomatoes and peppers. Drizzle any remaining oil from the bowl on top of the tomatoes and peppers. Place in oven and cook for 2.5 hours.
• Once cooked, let the tomatoes and peppers cool for at least 10 minutes.
• Transfer contents of baking sheet into a food processor (you may need to do two batches) and blend until desired consistency is reached.
• Re-heat before serving if needed.