roasted tomatoe and red pepper sauce with oven dried tomatoe

since it takes several hours to roast the tomatoes i suggest you prepare the sauce one day and then cook and enjoy it the next.
to roast the tomatoes take about 5 larege ripe tomatoes and cut them into 3/4 inch slices. combine one tsp powdered sugar, one tsp salt and one tsp ground black pepper. sprinkle over the tomatoes. drizzle with olive oil and any choppped herb of your choice. preheat oven to 250 deg. place in baking dish and roast for 2 hours. take them out of oven and let cool. place them in a bowl and put in fridge.
for the peppers take one or two large red peppers and broil them in your oven on a cookie sheet until they are black all over. remove and place in a brown papper bag until cool. remove and gently take the skin off at the same time discarding the seeds. cut the pepper into strips about 1/4 inch wide and place in same bowl that you put the roasted tomatoes in.
for the oven dried tomatoes. take about 1-1/2 pounds of roma tomatoes, (about 10) cored and cut in half lengthwise sprinkle with 1 tsp kosher salt. place tomatoes cut side down on paper towel for one hour. meanwhile preheat oven to 300 degrees. place on cookie sheet cut side up and bake for 3-1/2 to 4 hours or until edges begin to curl. (the tomatoes should feel dry to the touch). remove from cookie sheet and put in sepeerate bowl in fridge.
to make the sauce - in a 4 quart pot over medium heat add 2 tbls veg. oil and then after the oil gets hot add 1 large chopped onion. cook until onion is soft. while the onions are cooking take the roasted tomoate slices, all of the red pepper except two strips and put into blender and mix umntil its all smooth. add to pot with onions and cook until it gets bubbly. pour it over prepared pasta then take several oven dried tomatoes and dice them before sprinkling over the pasta and sauce. now take the two slices of red pepper you have left and cut them into small pieces and put on top the sauce.the rest of the oven dried tomatoes can be left covered in fridge for a few days or frozen. i know it looks like alot of work but its real easy to make. for those of you who are lucky enough not to worry about calories while the sauce is cooking in the pot yhou can add about 1/2 of heavy cream. if anyone tries this sauce let me know if you liked it. when my wife and i had a small catering business it was a big hit. hope you enjoy it.
p.s if you want the sauce a little thicker add two tbls tomatoes paste to the blender along with the tomatoes and peppers. i like my sauce a bit sweet so i add about 1 or 2 tbls of sugar while the sauce is cooking.