• Preheat a fan oven to 200-220℃ (390 - 430℉). (For other methods, see notes below.)
• Wash and prepare the vegetables as above, also removing the core and seeds of the peppers.
• Place the prepared vegetables and garlic on a large baking tray or sheet. Toss on the olive oil, balsamic vinegar, oregano, salt and pepper and stir to combine everything and coat the peppers, tomatoes and onion with oil. Turn the quartered peppers skin-side up.
• Roast in the oven at 200°C for 30 minutes (or at 220°C for 20 - 25 minutes), until the peppers have dark brown spots on their skin and the onions have turned a bit transparent.
• Transfer everything on the tray, including the oil and any collected liquid, into a blender jug or food processor. Blend using a stick blender (or food processor) into a smooth sauce. Season to taste with salt and pepper.

Serving

• To serve the sauce with pasta, cook the pasta while the vegetables are in the oven. Bring a large pan of water to boil, add the pasta and some salt and cook on a rolling boil as per instruction on the pasta, or until al dente.

  Tip: Leave the lid off the pan to keep it from boiling over.
• Optionally, dry toast some pine nuts or flaked almonds on medium-high heat. Garnish with some fresh basil.