This vegan roasted red pepper sauce is easy to make and is super versatile. You can eat it with pasta or as a delicious plant-based pizza sauce. Tomatoes are an excellent source of potassium and vitamin C and A.
This post contains affiliate links.

Roasted Red Pepper Sauce
This vegan roasted red pepper sauce is easy to make and is super versatile. You can eat it with pasta or as a delicious plant-based pizza sauce. Tomatoes are an excellent source of potassium and vitamin C and A.
Ingredients
- 6 red bell peppers
- 8 vine tomatoes
- 4 cloves garlic, minced
- 1/4 cup basil, fresh
- 1/4 cup water, as needed
- 1/8 teaspoon Himalayan salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 400°F.
- De-stem and de-seed red peppers.
- Cut tomatoes and red peppers in half.
- Line baking sheet with silicone baking mat or parchment paper and spread tomatoes and red pepper halves across baking sheet.
- Bake red peppers and tomatoes for 35 minutes.
- Take out of oven and let cool.
- Throw all ingredients into a food processor and blend away until creamy.
- Transfer ingredients into a small sauce pan to keep warm.
- Add in garlic, basil, water, salt and ground black pepper. (If you’re using this sauce as a base for pizza, skip the water.)
- Pour over noodles or spread on pizza and enjoy!
Equipment
Notes
Please read through the above blog post for helpful tips & tricks!
Nutrition
Calories: 96kcal, Carbohydrates: 21g, Protein: 4g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 0.1g, Sodium: 93mg, Potassium: 978mg, Fiber: 7g, Sugar: 14g, Vitamin A: 7718IU, Vitamin C: 263mg, Calcium: 46mg, Iron: 2mg
This post may contain affiliate links, meaning I’ll receive a commission if you purchase through those links at no extra cost to you. Please read our full disclosure for more information. Thank you for supporting Raepublic.
What kind of noodles do you like the best with this sauce?
So far I have used both wheat and rice noodles in spaghetti and penne form.