1. Preheat oven to 220c. Slice the peppers in half and place on a baking tray, open side down and drizzle with a dash of olive oil. Place the whole cloves of garlic on the baking tray and roast the peppers and garlic for approximately 25 minutes until the peppers have started to blacken.
2. While the peppers and garlic are cooking, place a medium non-stick saucepan on low heat, add the diced onion and sauté for about five minutes, stirring regularly, add the dried herbs and spices and cook for a further five minutes.
3. Add the chopped tomatoes and red wine, increase the head to medium and bring to the boil, then reduce the heat to low again and leave the sauce on a low simmer.
4. When the peppers and garlic are done, place the peppers in a food bag for 5-10 minutes, then peel the outer layer off. The flesh of the pepper will likely fall apart as you’re doing this. If it doesn’t, slice it before adding the flesh to the saucepan. Remove the roasted garlic from the peel while the peppers are steaming and add that to the pan, stirring thoroughly to combine.
5. Once all of the ingredients are in the pan, leave on a low simmer for a further 20 minutes or so, stirring regularly. During which time, the pepper will fall apart further and start to blend with the sauce as you’re stirring.
6. When the sauce has thickened, your sauce is ready to serve over a pasta of your choice.

Serve and enjoy!