Roasted Red Pepper and Tomato Sauce


  • 10 vine tomatoes, halved
  • 2 red peppers
  • 3 garlic cloves, minced
  • olive oil (about 1 tbsp)
  • 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 2 whole red peppers (pull off stems but keep whole) and halved tomatoes (skin side up) and drizzle with olive oil. Sprinkle with garlic and a 1/4 tsp of sea salt.
  3. Bake for 40 minutes.
  4. Remove from oven and cover with a piece of foil to steam for 10 minutes.
  5. Remove foil and let sit for 20 minutes.
  6. Peel off skin from red peppers and remove seeds.
  7. Place all baked ingredients into a food processor 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.
  9. Serve over pasta, spiralized noodles or base of choice. I had mine over gluten-free noodles with kale and chicken.


*I like to double this recipe and freeze half of the batch for later use.