Yummy Spaghetti Napolitano

This recipe is kind of tedious and time consuming but it's really tasty. I usually cook it for Sunday dinners in winter and serve it with a nice rocket, cucumber and homemade vegan sourdough crouton salad with a balsamic vinaigrette. Everybody loves it!
Place the tomatoes (cut side up) and red pepper on a roasting tray. Place about a third of the chopped basil over all the tomatoes. Grind some black pepper over the tomatoes. Sprinkle both the pepper and tomatoes liberally with olive oil. Roast on a medium-low heat for 40 minutes or until slightly blackened. Don't freak out and think everything is burnt and ruined! It's fine! (The pepper may take less time than the tomatoes so just take it out and let it rest on a chopping board).
About halfway from the tomatoes and pepper being ready, sauté the onions and garlic in a large saucepan or a small pot with some olive oil. Once the onions are softened, add the chili and tomato paste/puree. Then add the carrots and zucchini until softened. If it seems too dry, add a little water.
By this time the tomatoes and pepper should be ready. Chop the tomatoes, trying to keep the juices and discarding any overly burnt bits. Peel the blackened skin off the pepper and chop the flesh finely. Add the tomatoes, juice from tomatoes and pepper to the veggies cooking.
Once the tomatoes and peppers have weakened a bit and everything smells fragrant, add the chopped sundried tomatoes and Olives. After these have warmed add another third of the basil, the vinegar and the pine nuts. Then add a veggie bullion cube dissolved in 1/2 cup of hot water.
Simmer on a low heat for about 15 minutes, stirring occasionally. If it seems too dry, add a little water.
While the sauce is simmering, cook your spaghetti.
Serve in a bowl with a big mound of the sauce on top of the pasta. I like mine with some grated tofu and the rest of the chopped basil (Or you could use the basil in the sauce).