A nice tomato sauce recipe.
Roasted Tomato Pepper Sauce
Active Time: 15 minutes
Total Time: 1 hour

Makes about 2 1/2 cups

2 pounds ripe plum (Roma) tomatoes, halved lengthwise
1 large red bell pepper, stemmed and seeded, quartered
Extra-virgin olive oil
Salt
1 small yellow onion, finely chopped
3 garlic cloves, minced
1 teaspoon oregano
1/4 teaspoon crushed red pepper flakes
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
Pinch of sugar (optional)
Preheat the oven to 400 degrees F.

Brush the tomatoes and pepper with oil and lightly season with salt. Arrange on a rimmed baking pan, cut sides down. Roast until the vegetables soften, begin to shrivel, and turn golden at the edges, about 45 minutes. Remove from the oven and let cool to the touch, then pull away the skins. Coarsely chop.

Heat 2 tablespoons oil in a skillet. Add the onion and sauté until soft and translucent without coloring, 4 to 5 minutes. Stir in the garlic, oregano, and red pepper flakes and sauté until fragrant, about 1 minute. Add the tomatoes and red bell pepper and cook, stirring, for a few minutes to meld the flavors.

Transfer to a food processor and pulse to blend to your desired consistency. Season with 1/2 teaspoon salt, or more to your taste, the black pepper, and sugar if desired.

The sauce may be refrigerated for up to four days.

the link [theepochtimes.com]