4 Servings 40 min Cook
3 Cup, sliced Red Bell Pepper
4 Medium whole (2-3/5" dia) Tomatoes
3 Clove Garlic
3 Tbsp Olive Oil
1 Dash Salt
1 Dash Pepper
2 Tbsp Rosemary
6 Tsp Thyme
1/4 Cup Vegetable Broth
1/4 Cup Tomato Puree
2 Tbsp Vinega
Preheat the oven to 375 degrees F.
Chop the peppers into quarters and remove the center.
Slice the tomatoes and place onto a rimmed baking sheet with the bell peppers and garlic.
Drizzle generously with olive oil and sprinkle with salt and pepper.
Scatter the rosemary and thyme over the vegetables.
Roast in the oven for 35-40 minutes.
Transfer everything on the pan to a blender or food processor.
Add the broth, tomato purée, and apple cider vinegar.
Purée until smooth, adding more broth if necessary to reach desired consistency.
Adjust salt and pepper to taste.
Ladle into bowls and serve warm.