From Kitchen and Classroom: Kitchen: Roasted Tomato and Pepper Spaghetti Sauce

I am cooking for a couple who eat dairy free. Did you know that most sauces in a jar have milk in them? What's up with that? Who puts milk in tomato sauce? So I went in search for a homemade sauce and this one caught my eye...mostly because it had basil, crushed red pepper, and roasting--three pretty good things in my book!

I made some alterations to the recipe I found, so I will share my version below, but first:
Credit to Country Living for the original recipe and to Virginia Sweet Pea, where I originally found it.

Roasted Tomato and Pepper Spaghetti Sauce

Yields: 4 ish cups (about a jar's worth from the store)

You'll Need:

3 lb plum tomatoes, quartered
1 yellow onion, diced
1 green bell pepper, cut into 1-inch chunks
1 red bell pepper, cut into 1-inch chunks
1 poblano pepper, cut into 1-inch chunks
1/2 cup olive oil
3 tsp kosher salt
3/4 tsp crushed red pepper
1/2 cup chopped fresh basil
3 tsp fresh oregano (although I had to use the dried stuff!)
1 tsp minced garlic
sriracha to taste (if you like spice!)

Then:

1) Preheat oven to 400 degrees
2) Chop all veggies into large-ish chunks
3) In a 9x13 (or two!) toss veggies (tomatoes, red bell, green bell, and poblano peppers, and onion) in olive oil along with the salt and crushed red pepper
4) Roast in oven for 45 minutes
5) Remove from oven and mix in basil, oregano, garlic, and sriracha if you want it. Return to oven
6) Roast 30 minutes more
7) Using a food processor or blender, blend until sauce is at a consistency you like!

Country Living says that it'll be good in the fridge for two weeks or can be frozen--but I plan to use it on pasta right away!

Looks nasty, right? It's beautiful in real life--a great color

A few notes on basil for those who are interested:

We grow basil in the garden here (or attempt to!) and I love it in everything but was frustrated for a long time trying to cut it--but here's an easier way (thanks, mom)!