Ingredients
- 4 lbs. plum tomatoes, halved and seeded
- ½ red bell pepper, seeded
- 2 Tbsp. olive oil
- 3 cloves garlic, chopped
- 3 Tbsp. fresh oregano
- 1½ tsp. salt
- 1 tsp. pepper
- ¼ tsp. crushed red pepper
- ½ cup chopped fresh basil
- 2 Tbsp. orange juice
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Instructions
- Preheat oven to 425ºF. Toss the tomatoes and pepper with olive oil, garlic, oregano, salt, pepper, and crushed red pepper. Arrange in a single layer, skin side up, in a large baking dish and roast until skins are brown and blistered (30-40 minutes).
- Remove the pan from the oven and allow to cool slightly (20-30 minutes). Remove as much of the skins as comes off easily. Deglaze the roasting pan, if desired, by using a fork to rub a piece of tomato along any brown bits that formed on the pan during roasting.
- Mash the tomatoes to desired texture, using a fork for chunky sauce or a food processor for a smoother sauce. Stir in the basil and orange juice and serve as desired.