Step 1

Preheat oven to 425°.

Step 2

Set peppers on a baking sheet and sprinkle with 2 tablespoons olive oil.

Step 3

Roast in the oven 15-20 minutes or until soft and skins begin to blister.

Step 4

Heat a large pot to medium heat and add remaining ingredients. Bring to a boil then reduce heat to low and simmer about 20 minutes, or until onion and garlic soften.

Step 5

Add roasted peppers and simmer about 5 minutes.

Step 6

Transfer mixture to a food processor and puree until smooth. Alternatively, use an immersion blender and puree directly in the pot.

Step 7

Simmer another 5-10 minutes.

Step 8

Serve, or strain into sterilized bottles until ready to use.