Roasted Red Bell Pepper Pasta Sauce for 4

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Arrange the halved peppers (skin side up), onion quarters, and garlic cloves on a baking sheet.
3. Drizzle with 2 tbsp (30ml) of olive oil and season with salt and pepper.
4. Roast for 25-30 minutes until the pepper skins are blistered and show mahogany colored charred spots.
5. Transfer the hot peppers and onions into a large bowl and cover tightly with plastic wrap.
6. Let them steam for 10 minutes. Note: This loosens the skin for easy peeling.
7. Slip the charred skins off the peppers using your fingers.
8. Place the steamed peppers, onions, and garlic into a blender.
9. Add the remaining olive oil, Parmesan, lemon juice, red pepper flakes, and oregano.
10. Blend on high for 60-90 seconds until the mixture is completely smooth.