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Cut up some veggies in big chunks (tomatoes, bell peppers, jalapeños, onion)
Add the veggie chunks to a baking sheet, drizzle with a generous amount of olive oil and salt, and toss to coat
Chop a whole head of garlic and add it to the baking sheet with olive oil and salt
Bake the vegetables and garlic for 35-40 minutes until beautifully roasted
Transfer the roasted vegetables to a blender, remove the garlic, and squeeze the garlic to extract the insides
Add a little lemon juice to the blender and blend, drizzling in some olive oil to emulsify
The result is a chunky, thick sauce that can be used as pasta sauce, a dip, on sandwiches, or eaten directly