This homemade Roasted Red Pepper Tomato Sauce is creamy, tangy, and absolutely delicious. Using only 10 simple ingredients - talk about easy peasy!
This sensational sauce is not just versatile, it's a total rockstar in the plant-based world. Use it to give your pasta a saucy makeover, slather it on a pizza for a burst of awesomeness, or spread it on a sandwich to take your lunch game to a whole new level. Seriously, it's so good, you'll want to put it on everything!
Grab those ingredients, channel your inner chef, and get ready to create a sauce that'll have your taste buds doing the happy dance. Let's get saucy!
📋 Ingredients for Roasted Red Pepper Tomato Sauce
To make roasted red pepper tomato sauce at home, you need 10 simple ingredients:
- Red bell peppers
- Red Onion
- Italian crushed tomatoes
- Extra-virgin olive oil (optional)
- Italian seasoning
- Nutritional yeast
- White wine vinegar
- Sea salt
- Black pepper
See recipe card for quantities.
👩🏽🍳 How To Make Roasted Red Pepper Tomato Sauce
Get ready to embark on a saucy adventure and learn how to make roasted red pepper tomato sauce from scratch!
- First up, preheat your oven 300°F (150°C).
- Next de-seed and slice red bell peppers into quarters, peel that feisty garlic and red onion! Grab your trusty baking tray and line it with parchment paper.
- Place bell peppers, onion, and garlic on the baking sheet and drizzle them with olive oil. Sprinkle a pinch of sea salt to give them that extra pizzazz. Now, pop them in the oven and let the magic happen for 30 minutes.
- Once the bell peppers, garlic, and onion are roasted, it's time to take them to the blending zone. Grab your blender (or food processor) and add the crushed tomatoes, roasted veggies, Italian seasoning, nutritional yeast, salt, pepper, and a splash of white wine vinegar.
- Blend until everything is combined, or until you reach your desired saucy consistency. Short blending for a chunkier texture, or go for the long blend to get it silky smooth.
- Last but not least, taste test and adjust the seasoning to taste. Grab your plates, and use this sauce as you please! We love it with freshly cooked fettuccine pasta.
Tip: If you're all about oil-free, move those veggies to the top rack of your oven, right under the broiler, and let them char for about 10-15 minutes. When they're perfectly charred, bring them out and transfer them to an airtight container. Seal it up and let them steam for 5-10 minutes.
While you're getting saucy, if you are making the sauce alongside pasta save some of that pasta water. It's liquid gold! When in need of more sauciness add a splash of that pasta water, 1-2 tablespoon at a time.
Are you looking for substitutions or quicker alternatives? We got you!
- Red Bell Peppers - If you don't have red bell peppers or prefer a different flavor, you can roast yellow, orange, or green bell peppers. You can also experiment with other roasted vegetables like eggplant or zucchini for a different twist.
- Garlic Cloves - Instead of fresh garlic cloves, use garlic powder or minced garlic from a jar. The general rule of thumb is that 1 clove of garlic is roughly equivalent to ½ teaspoon of minced garlic or ⅛ teaspoon of garlic powder.
- Red Onion -Substitute it with yellow or white onion for a milder flavor. Shallots are milder and can also be used as a substitute.
- Nutritional Yeast - Nutritional yeast adds a cheesy, umami flavor to the sauce. If you don't have nutritional yeast or prefer to omit it, you can leave it out or substitute it with grated vegan parmesan cheese.
- White Wine Vinegar - White wine vinegar adds acidity and tanginess to the sauce. If you don't have white wine vinegar, you can substitute it with red wine vinegar, apple cider vinegar, or even lemon juice for a citrusy twist.
Get ready to take your roasted red pepper sauce from basic to brilliant with these sassy variation ideas! Let's jazz up those flavors:
- Spicy - Wanna turn up the heat? Add a sassy pinch of red pepper flakes or a daring dash of hot sauce to your sauce blend.
- Smokey - Swap out regular garlic for its roasted or smoked counterpart. And if you're feeling extra adventurous, a sprinkle of smoked paprika or chipotle powder will have your sauce smokin' hot.
- Creamy - Give your sauce a luscious upgrade by blending in a couple of cashews or adding creamy coconut milk.
- Roasted Veggies - Why stop at peppers? Take it up a notch with a fabulous roasted vegetable medley. Think eggplant, zucchini, or even sassy cherry tomatoes. Roast them all together, blend them, and watch your sauce strut with extra depth and flavor.
- Chunky Veggies - Fry or steam up some vegetables such as eggplant, zucchini, and carrots and fold them into the blended sauce. This adds extra nutrition and texture!
To prepare this delightful recipe, you'll need the following equipment.
To season the sauce you may want to use measuring spoons.
Transfer your sauce into an airtight container — sealed tight — and pop it into the fridge. It'll keep fresh for four to five days.
Can I freeze roasted red pepper tomato sauce? Yes, absolutely! To extend it, pour the sauce into a freezer-safe, airtight container or bag. Don't forget to label it with the date of freezing and store it in your freezer. When properly frozen, this sauce keeps fresh for up to three months.
When the time comes to indulge, defrost your frozen sauce overnight in the fridge, letting it thaw gently. The next day, reheat it, and enjoy as pleased!
Whether you're storing it in the fridge for a few days or freezing it for future fiestas, your sauce will be well-preserved and ready to bring joy to your meals. Enjoy the convenience and deliciousness that comes with having your homemade sauce at your fingertips!
🍝 Serving Ideas
Brace yourself for a delightful array of serving suggestions and ideas for this heavenly roasted red pepper tomato sauce.
- Pasta: Toss your freshly cooked fettuccine, spaghetti, or linguine in this velvety sauce. Top it off with a sprinkle of fresh basil and vegan parmesan! It is an easy and quick weeknight meal.
- Pizza: Take your homemade pizza game to the next level! Use this sauce as a vibrant base, spreading it over your pizza dough. Layer on your favorite toppings — think vegan mozzarella, mushrooms, and olives — and let the oven work its magic. One of our favorites is adding this sauce to our air-fried pizza rolls.
- Dip: Use this sauce as a flavorful dip for your favorite snacks. Whether it's crispy breadsticks, vegan mozzarella sticks, crunchy pita chips, colorful charcuterie, or vegetable crudités, this sauce will add a delicious kick.
- Sandwich: Upgrade your sandwiches with a smear of this luscious sauce. Slather it on a toasted baguette, add your choice of grilled veggies or savory proteins, and build a sandwich that's bursting with layers of flavor.
- Savory Baking: Use this sauce as a secret ingredient in your baked dishes. Whether it's lasagna, stuffed bell peppers, seitan roast, or savory pie. This roasted red pepper tomato sauce will infuse each bite with its irresistible essence.
💭 Recipe FAQ
Roasting peppers at home is super easy to do. You can either roast them in the oven with some olive oil and sea salt or for a quicker and oil-free version, you can broil them. First de-seed red bell peppers and cut them into quarters.
OVEN ROASTING: Line a baking tray with parchment paper and place bell peppers on it. Drizzle with olive oil and sprinkle with a little sea salt. Roast for 1 hour at 150°C / 300°F in your oven.
BROILING: Roast the peppers on the top rack of your oven, right under your broiler, for about 10-15 minutes. When the peppers are well-charred, remove them from the oven. Transfer peppers to an airtight container and cover. Let steam for 5-10 minutes.
Then proceed as explained in the recipe to prepare the sauce.
The sauce is pretty thick on its own already, but adding pasta water or other starch such as cornstarch helps thicken it.
Yes, there are oil-free versions of roasted red pepper tomato sauce. Check the recipe notes for our oil-free version of preparing the sauce.
To achieve your desired consistency, blend the sauce longer for a silky smooth texture or briefly for a chunkier texture. Adjust the blending time according to your personal preference. Adding pasta water or other starch such as cornstarch helps thicken it and make is saucier, if decired.
Roasted Red Pepper Tomato Sauce
- 2 red bell peppers
- 4 garlic cloves
- ½ red onion
- 1 tablespoons extra-virgin olive oil (check recipe notes for oil-free version)
- 14 ounces can of crushed Italian tomatoes
- 1 tablespoons Italian seasoning
- 1 tablespoons nutritional yeast
- 1 teaspoon white wine vinegar
- sea salt and pepper to taste
- Preheat your oven to 300°F (150°C). Line a baking tray with parchment paper for easy cleanup. Next de-seed and slice red bell peppers into quarters, peel that feisty garlic and red onion!
- Place the bell peppers, onion, and garlic on the prepared baking sheet. Drizzle them with a generous amount of olive oil. Sprinkle a pinch of sea salt over the veggies to give them that extra zing.
- Pop the baking tray into the preheated oven and roast for approximately 30 minutes. Keep an eye on them as they roast to ensure they reach a tender and slightly charred state.
- Once the bell peppers, garlic, and onion are roasted, it's time to blend them into a sauce. Grab your high-speed blender (or food processor) and add the crushed tomatoes, along with the roasted veggies. Sprinkle in the Italian seasoning, nutritional yeast, salt, pepper, and a splash of white wine vinegar.
- Blend the mixture until everything is well combined and you've achieved your desired saucy consistency. If you prefer a chunkier texture, blend it briefly. For a silky smooth sauce, keep blending longer. It's all about your personal preference!
- Now comes the fun part — taste testing! Grab a spoon and sample the sauce. Adjust the seasoning to your liking, adding more salt, pepper, or any other spices that you fancy.
- Serve this delicious sauce as desired, for example with freshly cooked fettuccine pasta. For more ideas read the Serving Ideas section in the blog post above.
The provided nutritional information is an estimate. Accuracy is not guaranteed.
For food safety see guidelines at USDA.gov.