Roasted Red Pepper Tomato Sauce, an easy and hearty roasted red pepper sauce!

Roasted Red Pepper Tomato Sauce - No Diets Allowed #Food #Foodie #Sauce
Some of my favorite meals end up being just simple, hearty, and well… comforting! Comfort food is where it’s at, my friends. Give me a bowl of noodles with this red pepper sauce and I’m in heaven! (And, a side of whole wheat bread doesn’t hurt either!)

Roasted Red Pepper Tomato Sauce - No Diets Allowed #Food #Foodie #Sauce

When you think of a classic marinara you probably wouldn’t think of a roasted red pepper sauce. But, you HAVE to try this version. Roasting the red bell peppers gives this sauce such a unique flavor. I love to use it as is over pasta, in a lasagna or even as a dipping sauce!

Our family has a long history of good spaghetti sauce. Normally it takes hours to cook.

But, this version of roasted red pepper sauce is just as flavorful from those amazing charred peppers!

If you’re in a pinch and can’t wait long enough for the peppers to char in the oven you can use store bought roasted red peppers. Or, another alternative is to use the broiler. Prepare the peppers the exact same way as the recipe states but just place them under the broiler on high. Be sure to keep a close eye on them, they char pretty quickly!

Then, just go about the recipe as is!

Roasted Red Pepper Tomato Sauce - No Diets Allowed #Food #Foodie #Sauce

I really hope you enjoyed this red pepper tomato sauce. What are your favorite roasted red pepper recipes?

For even more yummies, please visit my blog This Silly Girl’s Kitchen! See you there!

roasted red pepper recipes - recipe from NoDietsAllowed.com
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Roasted Red Pepper Tomato Sauce


Ingredients

  • 2 red peppers halved length-wise, stemmed and seeded
  • 28 oz San Marzano tomatoes
  • 1 chopped shallot
  • 2 cloves of garlic minced
  • 2 tablespoons olive oil or butter

Instructions

  1. Pre-heat the oven to 375º.
  2. Line a sheet pan with aluminum foil and grease it lightly with some olive oil. Put the peppers in the sheet pan facing down and roast them for about 40 minutes or until you see big bubbles forming under the pepper skin. Remove the peppers from the oven and close the foil over them. Wait 15 minutes and open the foil, peel the peppers and chop them finely.
  3. Heat the olive oil in a sauce pan and fry the shallots over medium heat until translucent, add the garlic and cook for 1 minute stirring. Add the chopped roasted red pepper and cook for 2  minutes. Add a pinch of salt and pepper. Add San Marzano tomatoes and bring to a boil. Reduce the heat to medium-low, cover and let it simmer for about 45 minutes. Taste for salt and pepper and add as necessary. Serve the sauce as is or blend it for a smooth consistency. 

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