Roasted Red Pepper Sauce

Jar of freshly made red pepper sauce with a spoon scooping some out.

5 from 1 vote

Roasted Red Pepper Sauce

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!

Prep Time10

Cook Time35

Total Time45

Course: Sauce

Cuisine: Italian Inspired

Diet: Vegan

Servings: Servings

Calories: 56kcal

Author: Rae Aflatooni

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)

US Customary - Metric

Instructions

Preheat oven to 450°F and line a baking sheet with 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.

Video

Notes

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 a longer term, pour it into a freezer storage bag or container and it will be good for up to 6 months.

Nutrition