Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.

Prepare the ingredients for roasting by slicing the red bell pepper into quarters, removing the seed and membrane. Then slice the tomatoes into halves, removing the stem end. Peel and quarter the onion, and remove the papery skin from the garlic cloves.

Place the veggies in a large bowl and drizzle the olive oil over them. Toss to coat.

Pour the veggies over the prepared baking sheet. I like to tuck the garlic under pieces of the bell pepper or onions so that it does not burn.

Roast for 10-15 minutes until the vegetables begin to brown. Carefully turn the pepper and onion slices and brown for another 8-10 minutes or until browned. Remove from the oven and let cool to room temperature.

When the vegetables have cooled, place all ingredients in a food processor–the roasted vegetables, salt, red wine vinegar, balsamic vinegar, and basil.

Process until smooth, stopping to scrape down the sides of the food processor to ensure that all of the ingredients are processed. Adjust salt as needed to taste.

Store in an airtight container in the refrigerator for up to four days. Roasted Red Pepper spread can also be frozen in freezer safe containers for up to three months.