Ingredients:

• 2 medium red sweet peppers
  
• 2 tablespoons tomato paste
  
• 1 teaspoon sugar
  
• 1 teaspoon fresh thyme (or 1/4 teaspoon crushed and dried thyme)
  
• 1/4 teaspoon salt
  
• Dash of red pepper flakes
  
• 1 clove garlic, chopped

Directions:

1. Roast the peppers:
   -- Cut peppers into quarters and remove stem, seeds, and membranes.
   -- Line a baking sheet with foil. Place peppers down on foil, skin side up and press each segment to lie flat on sheet.
   -- Bake in an oven at 425º for 20 minutes or until skin is blackened and blistered.
   -- Remove peppers from oven and place in a paper bag. Close bag and let cool for 10 minutes.
   -- Peel and discard skins.
2. Place peppers in a food processor, cover and blend until finely chopped.
   
3. Add tomato paste, sugar, thyme, salt, red pepper flakes and garlic. Cover and blend until smooth.