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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Roasted Red Pepper Sauce

[heart_this] · Sep 21, 2020 · 11 Comments

Roasted Red Pepper Sauce

A quick and easy homemade roasted red pepper sauce, perfect for a simple pasta dinner!

Roasted red peppers are one of my favourite foods and since roasting your own red peppers is so easy I keep an eye out for red peppers when they’re in season! Lately grocery stores have had baskets of red shepherd peppers (which are very similar in flavour to red bell peppers) in stock at really low prices so I have been picking them up! There are so many ways to enjoy roasted red peppers and one of my staples is a roasted red pepper sauce which can be used in a lot of different ways including as a simple pasta sauce! This sauce is as easy to make as roasting the red peppers along with onion and garlic and once the veggies are roasted you puree them along with a can of tomatoes, oregano, extra virgin olive oil, balsamic vinegar, salt, and pepper! It’s that easy! Cook some, pasta, warm the sauce in a pan and you have roasted red pepper pasta dinner ready in no time!
Note: Feel free to use a jar of already roasted peppers instead of roasting your own!

Roasted Red Pepper Sauce
Roasted Red Pepper Sauce
Roasted Red Pepper Sauce

Roasted Red Pepper Sauce
Roasted Red Pepper Sauce

Roasted Red Pepper Sauce

Prep Time: 5 minutes Cook Time: 10 minutes Cool Time: 20 minutes Total Time: 35 minutes Servings: 4

A quick and easy homemade roasted red pepper sauce, perfect for a simple pasta dinner!

ingredients
  • 3 red bell peppers (or shepherd peppers), cut in half and seeds/stems removed
  • 1 small red onion, quarted
  • 2-4 large cloves garlic
  • 1 tablespoon extra virgin olive oil
  • 1 (14 ounce) can tomatoes (whole, diced, crushed or pureed)
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
directions
  1. Preheat the oven to 450F/230C.
  2. Place the peppers, onion wedges and whole cloves of garlic on a baking sheet with the cut side of the peppers facing down.
  3. Place the baking sheet on the top shelf in the oven and broil until the skin of the peppers has blackened, about 10 minutes. *
  4. Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.
  5. Remove the skins from the peppers, by pinching them off.
  6. Place everything in a food processor and process until smooth.
Tip: Watch while broiling, if the onions or garlic get too dark before the red peppers skins blacken, remove them from the sheet and continue roasting the peppers.
Option: Roast other veggies, like zucchini, along with the red peppers to make for an even heartier sauce!
Option: Add a pinch of cayenne pepper for heat.
Option: Add a pinch of smoked paprika for smokiness.
Option: Add 1 tablespoon of grated parmesan cheese!
Option: Add 1 teaspoon nutritional yeast.
Option: Add 1 tablespoon fresh basil!
Note: Store in the fridge and use within 3-5 days, or use proper canning procedures to store for longer.
Nutrition Facts: Calories 88, Fat 3g (Saturated 0.5g, Trans 0), Cholesterol 0, Sodium 410mg, Carbs 12g (Fiber 4g, Sugars 7g), Protein 2g

Nutrition by: Nutritional facts powered by Edamam
Use in:
Skillet Chicken in Roasted Red Pepper Sauce

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6 Ingredients, Food, Gluten-free, Italian, Low-carb, Main Course, Pasta, Recipe, Sauce, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. Cindy says

    September 22, 2020 at 9:05 am

    You have the best photographer! Makes dishes & prep so enticing & delivers the urge to make so many dishes!
    You offer standards, exotic recipes from many ethnicities, much appreciated! Thank you!

    Reply
  2. carol says

    September 26, 2020 at 12:00 pm

    I made this and it is delicious! Since it is only my husband and myself, is it OK to freeze this in small quantities?

    Reply
    • kevin says

      September 28, 2020 at 8:15 am

      Yes, you can freeze this sauce!

      Reply
  3. P. says

    September 27, 2020 at 3:46 pm

    Just finished making this for the first time, but with regular red peppers (no bell or shepherd peppers on hand). It came out really good. Thank you very much for sharing; definitely planning on making this a regular in my kitchen.

    Reply
  4. Amy D Gazdik says

    September 29, 2020 at 9:19 am

    Would a jar of roasted red peppers work?

    Reply
    • kevin says

      October 6, 2020 at 8:36 am

      Yes you can! I usually use a 12-16 ounce jar, which has about 2 full roasted red peppers in it. Enjoy!

      Reply
  5. Michelle says

    September 29, 2020 at 9:57 pm

    This looks and sounds delicious! If you were to use jarred roasted peppers, how much would you need?
    Thank you!

    Reply
    • kevin says

      October 6, 2020 at 8:37 am

      When using jarred, I use a 12-16 ounce jar which usually has 2 full roasted red peppers in it! Enjoy!

      Reply
  6. Sana says

    November 24, 2020 at 12:42 pm

    I’m so glad I found your site! I just made the sauce and its so good! I can’t wait to have it with pasta for lunch. Looking forward to trying your other recipes as well. Thank you for this great recipe. I will save it as my go to sauce!

    Reply
  7. Kevin says

    November 16, 2021 at 12:45 am

    I want to make this sauce. I already have a jar of red peppers. Do I treat them the same or skip to step 5, thoughts?

    Reply
    • kevin says

      November 22, 2021 at 2:06 pm

      You will not need to roast the peppers then and you can optionally roast the onion and garlic before pureeing. Enjoy!

      Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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