Step 1

Preheat oven to 400 degrees (roast).

Step 2

Place the garlic cloves in the center of a 6"x6" square of foil with a few drizzles of water and close the packet up so there aren't any openings.

Step 3

Place the garlic packet and the pepper with skin side up on a nonstick baking mat/pan and roast for 15 minutes.

Step 4

While the peppers are roasting, place the onions in large nonstick skillet with 1/4 cup water. Cover and cook over medium heat until soft.

Step 5

Add the chopped tomatoes and seasonings into the skillet, and cover again to cook down.

Step 6

When the peppers and garlic are done, add them to the skillet (no need to chop the peppers).

Step 7

Add the tomato puree and stir well to combine. Cover again and lower the heat to simmer for another 20 minutes. Turn heat off to let cool a bit.

Step 8

Spoon the mixture from the skillet to a high-speed blender, and blend until desired consistency. Check for taste, and add salt and pepper if desired. You can also add a little sugar if your tomatoes were more on the acidic side.