Ingredients:

10 ripe plum tomatoes, halved
2 red bell peppers, stemmed and halved
2 yellow bell peppers, stemmed and halved
2 small red onions, peeled and cut into eighths
1 seedless cucumber, peeled and chopped (finely dice ¼ for garnish)
1 peeled garlic clove
1 tsp. sugar
1/4 cup olive oil
1/4 cup extra virgin olive oil
2 Tbs. sherry wine vinegar
2 Tbs. chopped fine fresh parsley for garnish
salt and pepper, to taste

Instructions:

1. Preheat oven to 375F.
2. In a large mixing bowl, toss tomatoes, bell peppers and red onion in olive oil, salt and pepper. Pour vegetables onto a baking sheet.
3. Roast, stirring occasionally, for 45 minutes.
4. Remove and let cool for 20 minutes.
5. Add roasted vegetables to bowl of a food processor along with cucumber, sugar and garlic clove. Puree until very smooth.
6. Pour in extra virgin olive oil as you go to loosen it up.
7. Pour out into a large measuring cup or pitcher, for easy serving.
8. Stir in the vinegar and taste. Adjust seasonings accordingly.
9. Toss remaining cucumbers with chopped parsley.
10. To serve, pour into serving bowls and garnish with parsley and diced cucumber mixture.