Jun 232013
 

2 Red bell peppers
3 Roma tomatoes
2 Cloves peeled
1 Shallot peeled
1 T Red wine vinegar
Olive oil as needed
Sea salt and fresh cracked pepper to taste

Generously coat peppers, tomatoes, garlic and shallot with olive oil.  Line sheet pan with parchment. Add the coated vegetables and roast in 400 degree oven for 20-25 minutes.  When peppers and tomatoes are cool enough to handle, remove seeds and peels.  Place all the veg and any residual olive oil and juices in a food processor,  Puree until smooth, add vinegar and pulse.  Adjust flavor with salt and pepper.