Prepare a baking tray by covering it with aluminum foil.
Roughly cut the tomatoes, peppers and onions into large pieces and place them on the prepared tray.
Cut the whole garlic bulb from the middle. Don’t bother pealing or separating the cloves. Sprinkle some oil and salt. Wrap it in a square of aluminum foil.
Place the chopped tomatoes and onions on the tray.Top it with the red peppers, skin side up.Tuck the covered garlic on the side.Sprinkle with sauce and drizzle the olive oil
Bake for 50-60 minutes at 200 degree C or 400 F till the red peppers are charred.
Optional-Peel away the burnt skin of the red peppers.
Squeeze the garlic from the roasted garlic bulb.
Add all roasted vegetables to a blender. Add the herbs. Blend together for a chunky or smooth sauce.
Check the seasoning and adjust salt and chili as per your liking.
Store in airtight jars in the fridge for 1 week.