Drizzle the fresh tomatoes and red pepper on a baking tray and roast in the oven for around 20 minutes or until caramelised
Sweat the onion (or shallots) in a pan
Add the garlic to the pan with the onion until all soft
Place everything together (including the tinned tomatoes) and blend until as chunty or as smooth as you like
Season to taste with salt and pepper. You can also add a touch of balsamic vinegar, based on your preference. If you like a bit of heat, you can add some chilli flakes.