Cut the tomato into quarters and the bell pepper into large pieces. In a medium bowl, combine tomato and bell pepper pieces with olive oil, salt and pepper (feel free to try any spice you enjoy!) and garlic. Toss into all parts are coated.
Pour the mixture into a medium baking dish and roast until the top pieces turn black (as in roasted-not burnt), about 15-20 minutes. Remove from oven and allow to cool.
Pour mixture into food processor and cover with vinegar. Blend until smooth (or the consistency that you would like). Makes 4-5 servings.