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12Ingredients
80Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 3 red bell peppers (cut in half, seeds and ribs removed, about 10 ounces after prepping)
- 3 yellow onions (small/medium, sliced, should yield about 1 heaping cup after roasting)
- 2 heads garlic (should yield about 2 - 4 tbsp after roasting Note: Roasted garlic can be frozen so I make it in batches.)
- olive oil (Quality)
- salt
- freshly ground pepper
- 1/2 cup basil (chopped)
- 2 Tbsp. fresh oregano (chopped)
- 3/4 tsp. fresh thyme (chopped)
- 1 bay leaf
- 3 cloves garlic (pressed or minced)
- 1 tsp. red pepper flakes (Note: This adds some heat to the sauce, but if that's not your speed just leave it out or reduce to 1 tsp.)
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