Roasted Tomatoes and Peppers

An incredibly versatile and flavorful sauce of roasted summer veggies, herbs and lots of garlic!

2 1/2 pounds tomatoes, chopped and cored if larger than cherry or grape-size (I used a variety of types and sizes)
1 red bell pepper, chopped
1 green bell pepper, chopped
1 medium onion, diced
2 jalapenos, minced (remove seeds for less heat; I removed about 3/4 of the seeds)
1 Tablespoon fresh savory or thyme
2 teaspoons dried oregano (or 2 Tablespoons fresh)
2 teaspoons salt
1 teaspoon pepper
1/2 cup olive oil

View the full recipe at the Seasonal Veg Head →