Classic Marinara and Pizza Sauce

Preheat broiler.

Cut bell pepper in half lengthwise; discard seeds and membranes.

Place garlic cloves and pepper halves, skin sides up, on a foil-lined baking sheet; flatten pepper halves with hand. Broil 12 minutes or until blackened.

Place the pepper in a zip-top plastic bag; seal.

Let stand 15 minutes. Peel pepper; chop pepper and garlic.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.

Add onion to pan; cook 5 minutes or until tender, stirring frequently.

Add basil and oregano; cook 1 minute. Stir in roasted pepper, roasted garlic, wine, tomato paste, 1/2 teaspoon salt, and tomatoes; bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally.

Place half of tomato mixture in a blender.

Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.

Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.

Pour into a large bowl. Repeat procedure with remaining tomato mixture. Stir in parsley, vinegar, oil, and 1/4 teaspoon salt.