1 ½ large yellow onions
1 large red pepper
1 ½ poblano or pasillo chiles (seeded)
1 head of garlic (peeled and halved)
Bunch of basil (stemmed)
½ lb. mushrooms
Cut everything into large chunks and mound on rimmed cookie sheet. Sprinkle olive oil, salt and pepper. Bake at 325 for 2 ½ hours. Puree in blender. This may be poured over hot pasta and/or frozen for a later meal.