• 2 lb fresh tomatoes (or 10-12 smallish)
  • 0-4 sweet peppers, any color (depends how much you like sweet pepper taste in your sauce)
  • 1 medium onion
  • 2-3 Tbsp olive oil
  • couple of dollops of balsamic glaze (or, substitute balsamic vinegar and honey to taste)
  • garlic (a few cloves, to taste)
  • salt to taste (no more than a tsp)
  • Fresh basil and/or oregano (to taste)
  • Optional: 1-2 jalapenos or other hot peppers


  1. Rinse and cut tomatoes in half, removing any stem. Drop into a large ziplock bag.
  2. Rinse and cut sweet peppers in half, removing seeds. Add to bag.
  3. If you like a spicier sauce, add jalapeno peppers (halved--leave seeds in for even spicier)
  4. Peel and cut onion in quarters. Add to bag.
  5. Peel and cut up garlic and add to the bag
  6. Add olive oil to the bag (lightly coat as if for a salad; precise measurement not important)
  7. Add balsamic glaze to the bag (or, a few splashes of vineger and swirls of honey)
  8. Salt mixture. Seal bag and squish around to mix.
  9. Empty bag into a roasting pan (don't cover)
  10. Roast at 250 F for 4-6 hours (no need to preheat). If you want to do it for less than 4 hours, cook at 285 F.
  11. Empty vegetables into a heavy saucepan; blend with immersion blender until smooth.
  12. Add herbs to taste