With fork, dip tomatoes in saucepan of boiling water for 20 seconds; peel off skins. Halve tomatoes and remove seeds and surrounding liquid; cut into thick slices. Pour oil into large shallow pan (preferably nonstick); arrange tomatoes in pan in single layer. Set aside.

On baking sheet, broil red peppers, turning often, until charred and blistered all over. Let stand in tightly closed paper bag for 10 minutes; remove skin, seeds and ribs.

Chop peppers coarsely and add to tomatoes along with garlic. Bake in 300° F (150° C) oven, without stirring, for 1 to 1-1/2 hours or until tomatoes are shriveled but still shiny. Discard garlic.

Transfer tomatoes and peppers to food processor or blender; process until smooth. Stir in salt and cayenne pepper. Refrigerate in clean jar with tight-fitting lid for up to 1 week or freeze.

Quick Idea:

The classic combination of tomatoes, basil and pasta makes a wonderfully quick and tasty summer supper when you come home tired, hot and hungry. For 4 people, add 12 oz (350 g) linguine to rapidly boiling water and cook until al dente.

Meanwhile, in shallow serving dish, whisk together 3 tbsp (45 mL) oil and 2 tbsp (25 mL) balsamic vinegar. Add 4 tomatoes, cut into wedges along with 1/4 cup (50 mL) torn fresh basil and salt and pepper to taste. When past is ready, drain and toss with tomato mixture. If you like, sprinkle with Parmesan or Ramano cheese.