This simple and delicious sauce has concentrated flavors that makes it great for pizza.  You can prepare this recipe entirely on the grill, or in the oven, with a minimum of cookware and mess.

Heat the grill or oven to 325.

Pour 2 T. extra virgin olive oil in a large bowl, then add 1 t. salt and a large pinch of fresh herbs:  thyme, rosemary, majoram, etc. 

Slice 1 lb. of Roma tomatoes in halves lengthwise.  Toss with the olive oil.  Add 1 C. shishito peppers and 3 whole cloves of garlic, unpeeled.

Arrange the peppers and tomatoes in a single layer on a baking sheet.  The tomatoes should be cut-side down.

Place the baking sheet on the grill or in the oven.  If you are using a grill, close the top and turn the heat to medium low.

Check the vegetables every ten minutes.  Turn the peppers a quarter turn as the bottoms blister and brown.

Flip the tomatoes just once, when the cut side is bubbling and caramelized but not burned.  When the tomato skins blister, remove the pan from heat.

Immediately remove the vegetables from the pan with a tongs and pour any liquids into a food processor.

Allow the vegetables to cool, then cut the stems off the peppers and chop roughly.  Peel the skin off the garlic cloves, and remove the peels from the tomatoes.

Add all three to the food processor and use just a few brief pulses to make a chunky sauce.