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!