Roasted Tomato and Pepper Sauce

By Afton

Serve over pasta with shrimp and red peppers.

Ingredients

• 28 oz. can whole peeled tomatoes
• 3 red peppers, cut into large pieces
• 10 garlic cloves, smashed
• 1/2 c extra-virgin olive oil
• 2 T balsamic vinegar
• 1 T fresh rosemary
• kosher salt
• black pepper

Preparation

Step 1

Smash tomatoes with hands and put them and their juice into a large bowl. Add peppers, garlic, oil, vinegar and rosemary. Season with salt and pepper and mix well. Pour out onto a shallow baking pan and place the pan on the middle rack under the broiler for 15 minutes. Stir and cook for another 15 minutes. Puree the mixture in batches in a blender.