The dry heat of the oven gives the ingredients a deep flavor without the need to stand over a frying pan.
- tomatoes, preferably ripe
- onions (I used sweet and purple onions)
- olive oil
- bell peppers (I used red and green)
- garlic (whole cloves)
- chili peppers
- fresh or dried herbs
- salt and pepper
- vinegar or dry white wine
- sugar or honey
- Cut up all the vegetables into relatively similar sized chunks - about quarters for the tomatoes.
- Remove any tomato seeds which come out easily and quickly, but without wasting a lot of time.
- Toss with olive oil in a large pan, or pans.
- Roast on high or broil until the edges are browning, probably at least half an hour. Stir/toss/flip or rotate at least once.
- Add spices to taste and let cool.
- Use a hand blender or pulse in a food processor to desired consistency.
This batch is mostly for shakshuka which I plan to serve for supper on Wednesday this week during Passover. I will serve it with homemade fermented chili sauce on the side. And maybe some fresh lemonade.
You might also enjoy: Creamy Roasted Tomato and Corn Soup with Cauliflower