Instructions: Heat oven to 425 degrees. Place peppers, tomatoes, and garlic on a large baking sheet. Drizzle with 2 tablespoons olive oil; sprinkle with salt and pepper. Roast until soft, wilted, and charred, about 30 minutes.

Transfer peppers to a shallow bowl. Set aside to cool. Peel, and seed.

In the bowl of a food processor fitted with a steel blade, combine roasted peppers, tomatoes, garlic, and remaining 2 tablespoons olive oil. Process until chunky. Season to taste.

This recipe yields 4 servings.

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