Wash and cut the tomatoes in half and remove the brown section from the stem and place them cut side down on a cookie sheet.
Cut the red bell pepper in half and remove the stem, seeds, and white membrane. then place it cut side down on the cookie sheet.
Peel 4 cloves of garlic and place them on the cookie sheet along with the tomatoes and pepper.
Roast the veggies in the oven at 350° for about 30 minutes until the skin of the tomatoes is wrinkled.
While veggies are roasting in the oven, cook pasta according to package directions.
Place the roasted veggies in a blender with olive oil, fresh basil, and salt and blend until smooth.
Pour over cooked drained pasta and serve hot.
Notes
Make sure that you don’t leave the tomatoes and peppers in the oven too long or they will dry out. They should have wrinkled skin and there should be juice on the cookie sheet.
If the tomatoes get too dry, just add a tablespoon or two of water while blending until you achieve a smooth consistency.
This sauce tastes best when it is made in the summer with fresh ripe tomatoes from the garden. If you make it with off-season tomatoes, you may need to add a pinch of sugar to the sauce.
Don't fill your blender with more than 2 cups of tomatoes at a time to ensure that it doesn't overflow and burn you.