Roasted Red Pepper Sauce

roasted red pepper sauce in a shallow white bowl with fresh basil.

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Ditch the jars and whip up this flavorful and veggie-packed Roasted Red Pepper Sauce. Made from whole red peppers and tomatoes, this sauce is sure to be a winner with the whole family!


  • 3 red bell peppers, stems removed
  • 1 lb vine tomatoes (roughly 5), halved
  • 3 garlic cloves, peeled + kept whole
  • 1 tbsp olive oil
  • handful of fresh basil
  • 1 tsp Italian seasoning
  • 1 1/4 tsp sea salt
  • 1/2 tsp black pepper


  1. Preheat oven to 400 degrees F.
  2. In a 9 x 13 inch dish place whole red peppers (pull off stems but keep whole),halved tomatoes (skin side up) and garlic cloves and drizzle with olive oil and a 1/4 tsp of sea salt.
  3. Bake for 40 minutes.
  4. Remove from oven and cover with a piece of tinfoil to steam for 10 minutes.
  5. Remove foil and let sit for 20 minutes to cool.
  6. Peel off skin from red peppers and remove seeds.
  7. Place all baked ingredients into a food processor or blender and pulse several times.
  8. Add in fresh basil, Italian seasoning, 1 tsp of sea salt and black pepper. Pulse several more times until desired consistency is reached. You can enjoy your sauce smooth or chunky.
  9. Serve over pasta, spiralized noodles or base of choice (see notes above)

*I like to double this recipe and freeze half of the batch for later use. See notes above for storage instructions.