Roughly cut the tomatoes, peppers and onions into large pieces
Place the onions first, followed by the tomatoes. Keep the peppers skin side up.
Cut the whole garlic bulb from the top. Don’t bother pealing or separating the cloves. Sprinkle some oil and salt. Wrap it in a square of aluminum foil.
Place the wrapped garlic in the middle.
Sprinkle salt and olive oil.
Bake for 60 minutes at 180 degree C or 365 F till the red peppers are charred and the skin is burnt
Once it cools, 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.
Notes
TomatoesAny variety of fresh ripe tomatoes will work.You can also use Cherry tomatoes instead.Notes
This makes about 1 quart or liter of sauce.
You can add carrots, beetroot and other vegetables while roasting too.
You can omit oil all together if you wish
Storing & Freezing
Store it in an air tight container in the fridge for up to 6-7 days.Or Freeze it in silicon pouches or glass containers for upto 3 months.