Roasted Red Pepper Tomato Sauce

5 from 13 votes

This homemade Roasted Red Pepper Tomato Sauce is creamy, tangy, and absolutely delicious. Using only 10 simple ingredients - talk about easy peasy!

Prep Time15

Roasting Time30

Total Time45

Course: Basics

Cuisine: Dairy-Free, Egg-Free, Vegan

Servings: batch (ca. 37oz / 1kg)

Calories: 391kcal

Author: Jacqui Wormington

Equipment

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

Oil-free Roasting: Roast the peppers on the top rack of your oven, right under your broiler, for about 10-15 minutes. When the peppers are well-charged, remove them from the oven. Transfer peppers to an airtight container and cover. Let steam for 5-10 minutes.

Tip: 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.

Storage: Store the sauce in an airtight container after blending. Keep in the fridge for up to four to five days.

Freeze: Store in a freezer-safe air-tight container or bag after blending, and label with the date of freezing. It keeps fresh for up to 3 months. Defrost in the fridge overnight and reheat the next day.

Nutrition