Roasted Red Pepper Sauce

Sweet roasted red pepper sauce made on one sheet pan with fresh bell peppers, tomatoes, onions and whole roasted garlic, then blended until velvety. Toss it with pasta, spread it on pizza or freeze for later.

Course Sauce

Cuisine Italian

Keyword 5 Ingredient Pasta, Red Pepper Pasta Sauce, Roasted Red Pepper, Roasted Red Pepper Tomato Sauce

Prep Time 10

Cook Time 50

Total Time 1

Servings people

Calories 67kcal

Equipment

large rimmed sheet pan
blender or immersion blender

Ingredients

10 roma/plum tomatoes approx. 2 lbs, cut in half
2 red bell peppers rough chop
2 medium yellow onions rough chop
2 heads garlic broken apart but left in skin
1 1/2 tbsp olive oil
3/4 cup basil finely chopped
1/4 - 1/2 tsp red chili flakes
1/4 tsp black pepper freshly ground
kosher salt to taste

Instructions

Preheat oven to 425℉
Prep the vegetables: cut the roma tomatoes and red bell peppers in half, separate the garlic cloves and discard the base, quarter the onion.
On a sheet pan toss tomatoes, bell peppers, onions, and garlic in 1-2 tbsp of olive oil, a heavy pinch of salt, a few cracks of fresh black pepper (1/4 tsp).
Roast for 35-40 minutes until tomatoes and onions shrivel, and bell pepper chars (see image above).
If opting to remove the skins let it cool for 10 minutes before peeling them back.
Remove the garlic from the skins (discard this) and add everything to a blender with the fresh basil. Blend to desired consistency. You can also toss everything in the pot and use an immersion blender for this step.
If the mixture isn’t already in a pot, transfer it now. Stir in the red pepper flakes and season with salt to taste if needed. Simmer the sauce with the lid on for 5–7 minutes. From here, you can either store it in the fridge, bring to room temperature to freeze or enjoy it right away!

Notes

This recipe makes approx. 2 quarts of sauce
Sauce can be stored for up to 1 week in an air tight container or up to 2 months in the freezer.

Nutrition