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© Meredith Corporation. All rights reserved. Used with permission.
(about 2 1/4 cups)
Preheat oven to 425°F. In a large bowl, combine tomatoes, bell peppers, onion wedges and garlic. Add oil, salt and pepper; toss to coat. Transfer tomato mixture to a foil-lined shallow roasting pan.
Roast for 35 to 40 minutes or until vegetables are tender and slightly charred on the edges, stirring twice. Cool slightly on a wire rack.
Transfer tomato mixture to a food processor. Cover and pulse several times until tomato mixture is chopped but still slightly chunky. Stir in vinegar and thyme. Stir in basil just before serving.