If you’ve looked at the back of store-bought pizza sauce, you’ve probably seen preservatives, added sugar, and a whole mess of things you don’t want to feed your family. Instead, make my roasted red pepper sauce for pizza, pasta, or lasagna! I first made this red pepper sauce to go with my roasted veggie pizza recipe. Once you try it, you won’t go back!
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Table of Contents
Why You’ll Love This Recipe
Jarred sauce from the store isn’t as wholesome as it pretends to be. My roasted red pepper sauce with tomatoes is flavor-packed and nutrient-dense, a winning combination that just so happens to be kid-friendly too. Enjoy pizza the way it was meant to be eaten with fresh, delicious ingredients that don’t need added junk to make it taste amazing.
Nutrition For Mental Health
Ingredients + Substitutions
No need to run to the store if you’re missing something as this section can help you prepare my roasted red pepper pizza sauce recipe!
- Spice: Craving a little heat? Add some red pepper flakes to the mix for a little kick.
- Herbs: You can add fresh oregano along with the fresh basil, or simply substitute if you’re all out.
How To Make Roasted Red Pepper Pizza Sauce
This roasted red pepper pizza sauce comes together with ease. Make it ahead in a nice big batch to have handy for all the roasted veggie pizzas I just know you’re going to make now!
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- Preheat oven to 450°F and line a baking sheet in parchment paper.
- Cut tomatoes and red peppers in half. De-stem and de-seed red peppers.
- Spread the tomatoes and red pepper halves across baking sheet and drizzle with olive oil. Chop 1/4 top off garlic bulbs, place in aluminum foil, drizzle with oil, close foil, and place on baking sheet.
- Bake for 35-40 minutes. Remove from oven and let cool.
- Add bell peppers, tomatoes, garlic cloves, basil, salt, and black pepper into a food processor and blend until smooth. (You can make it on the chunkier side if you prefer, or blend longer for a smoother sauce.)
- Spread on pizza dough or mix in with your favorite pasta.
Servings Ideas
My roasted red pepper sauce with tomatoes is something I specifically created for my roasted veggie pizza, though you can use it in other ways too. It’s also delicious with my vegan pesto pizza.
Storage Tips
Once it’s cool, pour the leftover sauce into a glass jar and store it in your fridge for up to a week. If you want to save it for the long term, pour it into a freezer storage bag or container, and it will be good for up to 6 months.
FAQ
Making roasted red pepper sauce is super simple. You will cut the tomatoes and peppers, drizzle with oil, and roast them in the oven along with garlic wrapped up in aluminum foil. Once done, let it cool and then combine with the rest of the ingredients in your food processor. It really is that easy, and that delicious!
This sauce in Italian is typically called Crema di Peperoni, a sauce that is both smooth and savory with roasted red peppers as the main star of the show.
Red bell peppers support healthy blood flow for their excellent nutritional profile. They are a good source of nutrition as well, making them a great choice for your pizza sauce.
If you tried this Roasted Red Pepepr Sauce Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Roasted Red Pepper Sauce
Equipment
Ingredients
- 4 red bell peppers
- 4 vine tomatoes
- 2 bulbs garlic, roasted
- 1/4 cup fresh basil, packed (~20 basil leaves)
- 1 teaspoon salt, (to taste)
- 1/4 teaspoon ground black pepper
- 3/4 teaspoon red pepper flakes, (to taste)
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!
Notes
Once it’s cool, pour the leftover sauce into a glass jar and store it in your fridge for up to a week. If you want to save it for a longer term, pour it into a freezer storage bag or container and it will be good for up to 6 months.
Nutrition
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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.