4 large beefsteak tomatoes, sliced
2 red bell peppers, stemmed, seeded and cut in half lengthwise
1 large red onion, sliced
2 tablespoons plus ½ cup extra-virgin olive oil, divided
¼ cup red wine vinegar
2 tablespoons Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon hot pepper sauce
Heat grill to medium/medium-high for direct cooking.
Brush tomatoes, peppers and onion with 2 tablespoons of olive oil. Grill for 8-10 minutes until tomatoes have a char, but are still firm and the peppers and onions are charred on all sides. The peppers and onions will take a bit longer than the tomatoes.
Transfer grilled vegetables to a food processor and pulse until finely chopped. Add the remaining ½ cup olive oil, vinegar, Worcestershire, salt and hot pepper sauce; puree until smooth. Chill until ready to serve.
Adapted from "Grilling in the Garden" by Diana Shaw (Three Rivers Press, 1993)