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!
I happened to have one yellow teardrop cherry tomato…what a nice pop of color.
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.
After 1 1/2 hours. Now we have reached the promise land! Everything has melted together into a dreamland of garlicky, herby, spicy flavor.
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.
You can easily mash the super soft garlic cloves as you spread it on the toast.
Dive in, head first, mouth open.
Goodness gracious…can’t stop, won’t stop.
This recipe has been submitted to the Virtual Vegan Linky Potluck
Roasted Tomatoes and Peppers
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!