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1
Position the oven racks so that they are evenly spaced.
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2
Preheat the oven to convection roast at 500F.
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3
Cover a shallow-rimmed baking pan with foil and coat with nonstick spray.
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4
Rub the pepper quarters with 2 tablespoons of the olive oil and place on the pan on the top rack of the oven, skin side up.
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5
Roast for about 5 minutes, until the peppers are blistered.
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6
With tongs, remove and stack them in a paper bag.
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7
Let them cool in the bag for 15 minutes.
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8
Toss the sliced onions and the whole tomatoes with 2 tablespoons of the olive oil and spread on the prepared pan.
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9
Lightly rub the garlic cloves with the remaining 1 teaspoon olive oil and place on the pan.
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10
Roast for 5 to 6 minutes, until the onions are lightly browned and soft.
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11
Do not remove them from the baking pan.
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12
Slip the skins off the tomatoes.
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13
Rub the skins off the pepper quarters.
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14
Add the tomatoes and peppers to the onions and return to the oven.
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15
Roast for 5 more minutes, until the juices are thickened.
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16
Scoop all the vegetables into a food processor fitted with the steel blade or a blender (you may need to do this in batches), and process them until almost pureed, but still slightly chunky.
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17
Add the thyme, salt, and pepper.
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18
Serve over freshly cooked pasta and top with the Parmesan.
