1head of garlicabout 10 cloves, DO NOT REMOVE SKINS
3baby red bell peppersin large slices
½sweet yellow onioncut into large chunks
1tbspolive oil
1tspfennel seedscrushed
1tspdried oregano
Pinchof crushed red pepper flakesmore if you want a spicy sauce
Sea salt and freshly cracked pepperto taste
Other Ingredients:
1 15ozcan of tomato sauce
1tspred wine vinegar
Sugarto taste, if needed
8ozangel hair pastaor your preferred pasta, prepared per instructions
¼cupfresh basilchopped
Parmesan cheese for topping
Instructions
Preheat the oven to 300 degrees; coat a baking sheet with cooking spray.
Halve the tomatoes, cut the onions and break up the head of garlic (KEEP SKINS ON SO THEY DON’T BURN). Spread the tomatoes, onions, and garlic all over the lined baking sheet.
Drizzle with 1 tablespoon of olive oil over the top, then sprinkle with crushed fennel seeds, oregano, and crushed red pepper flakes, as well as sea salt and freshly cracked pepper; to taste; toss to coat.
Place in the oven and roast for 60 minutes; or until vegetables are really soft and the tomatoes are still juicy. Remove from the oven and let cool.
Once they have cooled, carefully peel the skin off the cloves of garlic.
Spoon the tomatoes, onions, garlic, and juices into a small Dutch oven along with the tomato sauce then simmer for 2-3 hours, stirring occasionally.
Using an immersion blender, blend the vegetables until smooth, making sure there are no chunks.
Add the vinegar then taste. Add more sea salt and freshly cracked pepper, to taste. Add the fresh basil then mix until well combined. Side Note: If you desire a sweeter sauce, add a pinch of sugar. If you want a thinner sauce, add a little chicken or vegetable broth, to taste.
Cook desired pasta in a large pot of salted water, per instructions. Drain.
Serve sauce tossed with your pasta then top with fresh basil and shaved Parmesan. Enjoy.