Roasted Garden Marinara

I made this using almost all ingredients from my garden, and the flavor was incredible.  It tasted so fresh, and was really versatile.  Use this for a simple marinara on pasta topped with roasted zucchini and parmesan (pictured below), or use it as a base topping for Grilled Pizza.

6 large vine ripened tomatoes, quartered (or 30+ cherry tomatoes, whole)
2 green peppers
1 sweet onion
1 TBS. olive oil
3 cloves garlic, minced
1 TBS. fresh chopped parsley
1 tsp. lemon juice
1 1/2 tsp. kosher salt
1/2 tsp. pepper

Preheat oven to 500.  Place tomatoes, peppers and onion on pan.  Drizzle with oil, and sprinkle with coarse salt and cracked pepper.  Roast for 25-30 minutes, until tomatoes burst, and skin darkens.  Remove from oven.  Bring to room temperature.  Place in blender, add garlic, parsley, lemon juice, and salt/pepper to taste.