Roasted Tomato Pasta Sauce

8 Roma tomatoes
1 onion
1 red bell pepper
1 head garlic
Olive oil
Salt
Pepper
Basil

Wash tomatoes and slice into halves. Coarsely chop the onion and bell pepper. Toss the tomatoes, pepper and onion in a bowl with olive oil, salt and pepper. Spread them out on a large baking sheet. 

Place in oven at 400 degrees and bake for 35 minutes to an hour, or until skins are softening and turning slightly brown. Cut the top off of a head of garlic, coat with oil and wrap in some tinfoil. Bake in 400 degree oven for 30 minutes.

Remove everything from the oven and allow to cool enough to be able to handle. Remove skins from tomatoes and pepper. Place everything into a blender or food processor and puree to desired consistency. Add chopped fresh basil, more salt and pepper to taste. Can add mushroom powder.

If time permits, roast tomatoes low and slow at 250 degrees for 4 hours.

Serve over breaded chicken for chicken parmesan, add ground beef or meatballs for spaghetti, or turn into pizza sauce.