Can't wait to make some pizza and try it out. I like the fact that you don't have to peel the tomatoes, thus saving time and labor as well as getting the nutritional benefit of the skins!
Source: Adapted from Country Living Magazine, September 2011
2 1/2 lbs. plum tomatoes, quartered
1 yellow onion, diced
1 green bell pepper, cut into 1" pieces
1 red bell pepper, cut into 1" pieces
1/2 c. extra-virgin olive oil
1 1/2 t. coarse sea salt
1/4 t. crushed red pepper
1/4 c. chopped fresh basil
2 t. fresh oregano
Preheat oven to 375 degrees. In a 9x13" baking pan, toss together tomatoes, onion, bell peppers, oil, salt and crushed red pepper. Roast for 1 hour. Remove pan from oven and fold basil and oregano into vegetables. Cook for 30 minutes more. Cool slightly.
In a food processor, blend vegetables until pureed. Use immediately, refrigerate for up to 2 weeks, or freeze or can.
Yields: 3 cups