Heat oven to 400°F. Prep the tomatoes, pepper, onion, and garlic, then toss with 1 to 2 tablespoon oil in a medium bowl until well coated.
Spread this mixture on a rimmed baking sheet and roast for 25 minutes. Turn the oven on broil and finish under high heat for 3 to 5 minutes to char the vegetables in spots. Keep a close eye on them.
Transfer the roasted mixture to a large saucepan or skillet; add the stock and herbs. Bring to a simmer and allow to reduce for 10 minutes.
Using a ladle or measuring cup, carefully transfer everything to a blender, add 2 tablespoons extra-virgin olive oil, and blend until smooth. Taste the sauce and adjust the thickness or seasonings as needed.
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Notes
RECIPE TIPS & VARIATIONS
Select ripe, flavorful tomatoes for the best results. If cherry tomatoes are unavailable, on-the-vine Campari tomatoes are the next best choice.
To thicken the sauce, add tomato paste while blending. To thin, add more stock.
To balance the flavor of more acidic tomatoes, add 1-2 teaspoons of coconut palm sugar
If the sauce tastes flat, add more salt.
Make ahead and freeze for up to 3 months (for best results).
What if I don’t have/want a bell pepper? Red, orange, or yellow will do the trick and add an unmatched flavor depth. However, if you can’t jive with bell pepper, I suggest our fresh homemade marinara recipe—it's the best anywhere.
Make it vegan: Use vegetable stock instead of chicken stock.