Roasted bell pepper sauce for pasta

Cut the roma tomatoes into quarters, cut the onion into large pieces and place them into a baking dish, drizzle them with olive oil and sprinkle with sea salt, black pepper, and basil.

Bake in a 400F oven for about 35 minutes. Take out and let cool.

Blacken the bell peppers under the broiler then place in an air tight container for 5-10 minutes to make it easy to peel them.

Peel and seed the peppers and cut them into 1 inch pieces.

Place the bell peppers, onion, tomatoes, and garlic into a food processor or blender and pulse until not quite smooth (small rustic chunks are what you are looking for).

Pour into a sauce pan over medium-low heat and let simmer 10-15 minutes.

Add the cream and adjust the salt and pepper to taste.

Let the sauce simmer, stirring frequently while you boil your pasta.

Once the pasta is done, drain it and fold it into the sauce.

Serve as a side or as a main with salad and garlic bread

Optional- add some tail on shrimp to the sauce while its simmering to make a tasty main dish.