Charred Pepper and Tomato Sauce with Paprika

Steps

1. Preheat the oven to 450°F (230°C) and line a sheet pan with parchment.
2. Spread the bell pepper strips skin side up, the tomatoes cut side up, the onion wedges and the garlic cloves on the pan.
3. Drizzle half of the olive oil over the vegetables and sprinkle with the smoked paprika, oregano and red pepper flakes.
4. Roast 25 to 30 minutes, until the pepper skins are blistered and charred in spots and the tomatoes have slumped.
5. Let the pan cool for 5 minutes, then squeeze the soft garlic out of its skins and slip off any loose tomato and pepper skins if you like a smoother sauce.
6. Scrape the peppers, tomatoes, onion, garlic and all pan juices into a blender or a bowl for an immersion blender.
7. Add the remaining half of the olive oil, the balsamic, the salt and the black pepper, and blend until mostly smooth with a little texture.
8. Stir in the torn basil and spoon the warm sauce over roasted or steamed vegetables; refrigerate leftovers up to 4 days.