Roasted Puttanesca Sauce

6 Roma Tomatoes, roughly chopped
6 Garlic cloves, peeled
4 TBS Extra Virgin Olive Oil, divided
2 TBS balsamic vinegar
2 TBS Tuscan Farmhouse Blend
2 TBS Capers
1/4 cup artichoke hearts, chopped
1/4 cup kalamata olives, chopped


Preheat oven to 375. In a large bowl, toss together tomatoes, garlic, 2 TBS EVOO and balsamic vinegar. Transfer to a baking sheet and roast, stirring every 10 minutes until tomatoes are softened, about 30 minutes. Transfer to a food processor; add remaining EVOO and process until smooth. Stir in Tuscan Farmhouse Blend, capers, artichoke hearts and olives. Serve over pasta.