This is a delicious sauce that is easy to prepare with just a few ingredients. The two types of Tomatoes make a nice combination of thickness and juiciness.
Heat your oven to 400 degrees or turn on your gas grill and set to 400.
Dice 1 lb. San Marzano Roma Tomatoes and 1 lb. of other tomatoes.
Cut 1/2 lb. Gypsy peppers in half, then remove the seeds and stems. Dice roughly.
Peel and Dice 2 small or 1/2 Large onion — red or yellow — (optional)
Toss the vegetables in a cast iron skillet big enough to fit them tightly, along with 2 T. olive oil and 1/2 T. kosher salt.
Roast in the oven for 10 minutes, until the tomatoes begin to release their juices. Add 1-3 T. minced fresh garlic (to your taste).
Continue to roast for 15-25 minutes, stirring once or twice. The sauce should be chunky and thick but still somewhat liquid.
Add 1/2 C. roughly chopped or torn basil leaves while the sauce is still hot, and stir in. Season with pepper and more salt.