2red bell peppers, (about 1/2 pound), cut into large segments and seeds removed
1head garlic, , cut in half (peel still on)
1tablespoondiamond kosher salt (if using any other salt, use half the amount), (or to taste)
3tablespoonsextra virgin olive oil
Instructions
Preheat oven to 350.
Add tomatoes, peppers, and garlic to a large sheet pan lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Toss to coat everything in olive oil and be sure the garlic is especially covered in oil or it will burn!
Roast until the tomatoes are just beginning to char and are quite wilted and garlic is tender, about 60-75 minutes.
Place tomatoes and peppers into a blender*. Remove the garlic cloves from their shells and place in blender as well- start with about half of them. Blend until completely smooth. Taste and add more garlic if desired and adjust seasoning as needed.*When doing this in a small Ninja blender, I had a difficult time getting this completely smooth. If you have this issue, add in a tablespoon or two more of olive oil or even heavy cream. I've had no issues with this in my vitamix.
Store in an airtight container for up to a week in fridge.