Marinara – Roma Tomato, Roasted Red Pepper & Basil

• 8 whole Roma Tomatoes (or Whatever Tomato You Choose)
• 1 whole Yellow Onion (medium, Chopped)
• 6 cloves Garlic, Minced
• 1 whole Red Bell Pepper
• 4 Tablespoons Olive Oil
• 2 dashes Salt
• 2 dashes Ground Pepper
• 1 whole Bay Leaf
• 4 teaspoons Fresh Basil, Chopped, Or 4 Dorat Frozen Basil Cubes
• 1 teaspoon Oregano (dry)
• 1/2 teaspoons Garlic Pepper
• 2 teaspoons Sea Salt
• 2 Tablespoons Sugar

1. Chop tomatoes and onions. Mice garlic.
2. Begin process of roasting the red pepper using How Sweet It Is instructions below. Use 1 red pepper.
3. To roast peppers: remove core and seeds from pepper and slice into pieces. Lay the pieces on a baking sheet, skin side up and preheat the broiler in your oven. Place the baking sheet under the broiler until skins are completely charred and black - this took about 10 minutes for me but will depend on your oven. Just check them every 2 minutes or so. Immediately remove peppers from oven and using kitchen tongs, quickly place them in a Ziplock bag then seal it. Set aside for 20-30 minutes.
4. After you put your pepper in the oven...
5. Heat a large pot on the stovetop over medium heat. Add olive oil. Add onions and garlic and saute until softened. Add tomatoes. Reduce heat to low-medium temperature. Add all of the seasoning and continue to stir frequently.
6. Once the red pepper is done roasting and steaming, peel the skin off of the pieces; discard the skin and add the pepper pieces to the sauce mixture. Stir to combine.
7. Dump entire sauce mixture into a blender or food processor and blend until the sauce is smooth with no tomato or pepper chunks.
8. Put it into a jar, stored in the refrigerator, until you are ready to use it or serve it right away!

tomatoes, yellow onion, garlic, red bell pepper, olive oil, salt, ground pepper, bay leaf, fresh basil, oregano, garlic pepper, salt, sugar

Taken from tastykitchen.com/recipes/condiments/marinara-e28093-roma-tomato-roasted-red-pepper-basil/ (may not work)