Ingredients
Scale
1 1/2 pounds of Roma Tomatoes
3 large Red Bell Peppers
2 teaspoons of Salt
1 1/4 teaspoons of Pepper
1 Tablespoon of Oil
5 cloves of Garlic
1 Tablespoon of Fresh Oregano
Instructions
- Heat your oven to 425 degrees.
- Cut the tops off the one and a half pounds of Roma tomatoes and slice them in half lengthwise.
- Cut the tops off the three red peppers and remove the seeds and stems and cut the peppers in half lengthwise.
- Place the sliced tomatoes and the bell peppers on a rimmed baking sheet and drizzle the tomato halves with the one tablespoon of oil. There is no need to put oil on the peppers.
- While the veggies roast, peel the five garlic cloves and remove the leaves from the oregano stems (no need to chop the oregano as it will be going in the blender.
- Roast for about 10 to 12 minutes, remove the sheet pan from the oven and turn the tomato and bell pepper halves over. Add the five cloves of garlic to the baking sheet. Let everything roast for another 10 to 12 minutes, until the tomatoes have a bit of char and the skin is separating from the bell peppers.
- Give the bell peppers a few minutes to cool, and remove the skin. Its ok if you can’t get every little bit of skin off. Don’t worry about removing the skin from the tomatoes.
- Add the roasted peppers, tomatoes, the two teaspoons of salt, the one and one quarter teaspoons of pepper, the five cloves of garlic, and the one tablespoon of fresh oregano to a blender.
- Process until smooth, and serve your favorite way!
Notes
If you prefer to add the garlic to the sauce raw and not add it to the sheet pan with the veggies, you can do that! It will make for a stronger garlic flavor.
You can freeze this sauce for up to a month, or it will keep refrigerated for a week.
When the sauce is finished in the blender, it is room temperature because the roasted tomatoes and peppers will have cooled down. The heat of cooked pasta should be enough to warm it up a bit.
If you want the sauce hot, you can put it in a saucepan and heat it on medium low heat until its at a low simmer, then toss it in your pasta.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Sauces and Condiments
- Cuisine: American
Nutrition
- Serving Size: 1/3 cup
- Calories: 72
- Sugar: 6.5 g
- Sodium: 784.8 mg
- Fat: 2.9 g
- Carbohydrates: 10.8 g
- Protein: 2.1 g
- Cholesterol: 0 mg