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!