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.
Servings: 4 Servings
Calories: 56kcal
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
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.
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
Calories: 56kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 599mg | Potassium: 558mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4942IU | Vitamin C: 170mg | Calcium: 26mg | Iron: 1mg
