Preheat your oven and place the whole red bell pepper on a baking sheet, roasting until the skin chars and blisters, about 20 minutes. Once cool enough to handle, peel off the charred skin and discard seeds, then set aside.
While the pepper roasts, core the heirloom tomatoes and chop them roughly. Place them in a large bowl to prepare for cooking.
Heat a tablespoon of olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, until you smell a warm aroma and the garlic is just beginning to turn golden.
6 cups heirloom tomatoes
Add the chopped tomatoes to the pan and stir to coat with the garlic and oil. Cook, stirring occasionally, until the tomatoes start breaking down and releasing juices, about 10 minutes.
6 cups heirloom tomatoes
Chop the roasted red pepper into smaller pieces and add it to the tomato mixture. Stir well to combine all flavors evenly.
6 cups heirloom tomatoes
Pour in the remaining tablespoon of olive oil, then add salt, black pepper, and a pinch of sugar to balance the acidity. Simmer the sauce gently on low heat for about 20 minutes, allowing flavors to meld and the sauce to thicken.
6 cups heirloom tomatoes
Once the sauce has thickened and deepened in color, remove the pan from heat. Use an immersion blender or transfer to a regular blender to puree the mixture until smooth, adjusting thickness as desired.
Return the blended sauce to low heat for a few more minutes to ensure it’s heated through. Taste and adjust seasoning if needed.
Serve the vibrant red sauce hot over pasta, grilled vegetables, or your favorite dish, showing off its rich color and smooth texture.
