This is a sheet-pan and blender recipe that makes a thick, flavorful sauce that can be used to top pasta or for dipping. No peeling is required for the tomatoes or peppers; just the garlic.
Heat the oven to 350.
Brush a baking sheet or large cast iron skillet liberally with 1 T. olive oil mixed with 1/2 t. salt.
Cut 2 lbs. of tomatoes in half (removing the cores first) and then place cut-side down on the baking sheet.
Core 1 lb. Gypsy peppers, remove the seeds, and cut in halves or quarters. Arrange around the tomatoes, cut side up.
Arrange 6 cloves of garlic, unpeeled, around the pan.
Sprinkle everything with more salt and drizzle with additional olive oil.
Roast the vegetables for 20-30 minutes, until they are soft and beginning to brown but are not blackened. Don’t let the juice the tomatoes release cook off completely — it will burn and be hard to clean. You’ll also lose some of the best flavor.
When the vegetables have cooled, peel the garlic cloves and transfer everything to a food processor or blender. Add your favorite herbs plus salt and black pepper (or hot pepper) to taste.