9 roma tomatoes
10 cherry tomatoes
2 red bell peppers
1/3 cup extra virgin olive oil
12 leaves fresh basil
5 cloves garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
black pepper, chili flakes, sea salt to taste
Preheat oven to 275F.
Cut tomatoes into halves and remove cores. Cut peppers into quarters and remove seeds.
Mix olive oil, herbs, torn basil, garlic, black pepper, chili flakes and sea salt in a mixing bowl. Coat tomatoes and peppers in the mixture.
Place tomatoes and peppers onto a parchment lined baking sheet and drizzle any leftover oil from the bowl on top.
Cook mixture in the oven for 2.5 hours. Remove from the oven and let the tomatoes and peppers cool for at least 10 minutes.
Transfer mixture into a food processor or blender and blend until desired consistency. You may need to blend small batches at a time.
Pour sauce over pasta. Freeze leftovers!