Roasted Tomatoes and Peppers

Roasted Tomatoes & Peppers

Ok, so today IS officially the first day of fall, or tonight rather…but where I live (southeast Missouri), there are still tomatoes and peppers aplenty.  And thank goodness for that, because this recipe has me swooning.  Plus it’s insanely easy.  You take a buttload of tomatoes, a couple bell peppers, a couple jalapeños, an onion, some herbs, and a hellaton of garlic and douse it with olive oil.  Season it with salt and pepper and roast it for 1 1/2 hours.  It turns into a lovely melted spreadable pool of sweet spicy caramelized summer veggies.  It tastes similar to a Fra Diavolo pasta sauce.  You will love it.  I definitely love it.  Even my not-such-a-big-fan-of-tomatoes son loves it.  And the best thing about it is it’s versatility.  I like to spread it on toasted bread, but it would perfect as a pasta sauce.  I also used it in kale and black bean quesadillas.  You could serve it over grilled mushrooms or fish.  Or you could puree it and add some tomato juice or milk/cream for a spicy tomato bisque.  So many possibilities!

Roasted Tomatoes & Peppers

I happened to have one yellow teardrop cherry tomato…what a nice pop of color.

Roasted Tomatoes & Peppers

This is after 1 hour in a 400 degree oven…we’re almost there, just 30 more minutes to reduce down some of that liquid.

Roasted Tomatoes & Peppers

After 1 1/2 hours.  Now we have reached the promise land!  Everything has melted together into a dreamland of garlicky, herby, spicy flavor.

Roasted Tomatoes & Peppers


Roasted Tomatoes & Peppers

Be sure to scrape out every drop of oil from the pan…or grab a piece of really soft bread and lap up every bit of that intensely flavored oil.

Roasted Tomatoes & Peppers

You can easily mash the super soft garlic cloves as you spread it on the toast.

Roasted Tomatoes & Peppers

Dive in, head first, mouth open.

Roasted Tomatoes & Peppers

Goodness gracious…can’t stop, won’t stop.

Roasted Tomatoes & Peppers

This recipe has been submitted to the Virtual Vegan Linky Potluck

Roasted Tomatoes and Peppers

  • Servings: makes about 3 cups
  • Difficulty: easy
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inspired by this recipe from Emeril Lagasse

2 1/2 pounds tomatoes, chopped and cored if larger than cherry or grape-size (I used a variety of types and sizes)
1 red bell pepper, chopped
1 green bell pepper, chopped
1 medium onion, diced
8 – 10 cloves garlic, peeled
2 jalapenos, minced (remove seeds for less heat; I removed about 3/4 of the seeds)
1 Tablespoon fresh savory or thyme
2 teaspoons dried oregano (or 2 Tablespoons fresh)
2 teaspoons salt
1 teaspoon pepper
1/2 cup olive oil

Preheat oven to 400 degrees.  Add all of the ingredients to a large bowl and stir to combine.  Pour into a 13 x 9-inch oven-proof pan and roast in the oven for 1 1/2 hours, stirring every 30 minutes.  Remove from oven and let cool slightly before serving.  Enjoy!

7 thoughts on “Roasted Tomatoes and Peppers

  1. […] Roasted Tomatoes & Peppers by The Seasonal Veg […]

  2. […] Roasted Tomatoes & Peppers by The Seasonal Veg […]

  3. This looks delicious. Thanks for sharing it on the VVLP – a much deserved win for this recipe!

  4. Thanks so much Amy! It’s the recipe that keeps on giving…you can put on anything!

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