Roasted red pepper tomato sauce, an easy and hearty roasted red pepper sauce!

Oven roasted red bell peppers simmer with San Marzano tomatoes, a shallot and garlic into a rich, slightly sweet sauce. Serve it over pasta, layer it into lasagna or use it as a dipping sauce.

The Best Roasted Red Pepper Tomato Sauce (Simple and Hearty)

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!)

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, thanks to those amazing charred peppers!

The roasting is what makes it special. As the peppers char in the oven, their natural sugars caramelize and their flavor turns sweet and smoky. Simmered with San Marzano tomatoes, they give the sauce a deep, rounded flavor that tastes like it cooked all day.

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

Why You’ll Love This Roasted Red Pepper and Tomato Sauce

Unique, smoky flavor. Charred red bell peppers make it sweeter and richer than a plain marinara.
Just five ingredients. Peppers, tomatoes, shallot, garlic and olive oil, plus salt and pepper.
Faster than all day sauce. It simmers for about 45 minutes but tastes like it cooked for hours.
So many uses. Spoon it over pasta, layer it in lasagna or serve it as a dip.

Ingredients You’ll Need

Here is what goes into this red pepper tomato sauce and why each one is there. Exact amounts are in the recipe card below.

Red bell peppers: Halve them lengthwise and remove the stems and seeds. Look for firm, glossy peppers with thick walls, since they roast up meatier and sweeter. Red peppers are the ripest and sweetest bell peppers, which is why they work so well here. Orange or yellow peppers also roast nicely, but the sauce won’t be as deep red.
San Marzano tomatoes: One 28 ounce can. San Marzanos are a plum tomato known for their sweet flavor, low acidity and few seeds, so the sauce tastes balanced without any added sugar. If you can’t find them, use a good quality can of whole peeled tomatoes and crush them by hand.
Shallot: Milder and a little sweeter than an onion, it melts into the sauce and gives it a gentle savory base. Chop it finely so it softens quickly and disappears into the sauce. A small piece of yellow onion can stand in if needed.
Garlic: Two minced cloves add depth. Cook them for just a minute so they turn fragrant but don’t brown, since burnt garlic tastes bitter.
Olive oil or butter: Use olive oil for a classic, fruity Italian flavor, or butter for a richer, rounder sauce. Either one helps the shallot soften and carries the flavor of the garlic through the sauce. A good extra virgin olive oil adds a peppery finish if you plan to serve the sauce over plain pasta.
Salt and pepper: Add a pinch with the peppers, then taste again at the end. Canned tomatoes vary in saltiness, so adjust once the sauce has simmered and the flavors have concentrated.

How to Make Roasted Red Pepper Tomato Sauce

Heat the oven. Preheat to 375°F. Line a sheet pan with aluminum foil and grease it lightly with olive oil. The foil makes cleanup easy and is used again to steam the peppers.
Roast the peppers. Place the pepper halves cut side down on the pan and roast for about 40 minutes, until you see big bubbles forming under the skin and the edges start to char.
Steam and peel. Take the pan out of the oven and fold the foil over the peppers to seal them in. Wait 15 minutes. The trapped steam loosens the skins so they slip right off. Peel the peppers and chop them finely.
Cook the aromatics. Heat the olive oil in a saucepan over medium heat. Add the shallot and cook until translucent. Add the garlic and cook for 1 minute, stirring, until fragrant.
Add the peppers. Stir in the chopped roasted peppers and cook for 2 minutes, so they soak up the garlicky oil. Season with a pinch of salt and pepper.
Simmer. Add the San Marzano tomatoes and bring to a boil. Reduce the heat to medium low, cover and simmer for about 45 minutes, stirring now and then and breaking up the tomatoes with your spoon. The sauce will darken and thicken as it cooks.
Finish. Taste and add more salt and pepper as needed. Serve the sauce chunky as is, or blend it for a smooth consistency.

Tip: In a pinch, char the peppers under the broiler on high instead of roasting them. Prep them exactly the same way, but keep a close eye on them, because they char pretty quickly!

Ways to Customize Red Pepper Tomato Sauce

Use store bought peppers. Jarred roasted red peppers save time when you can’t wait for the oven.
Choose your texture. Leave it chunky or blend it until silky smooth.
Add herbs. Stir in fresh basil or a pinch of dried oregano at the end.
Bring the heat. Add a pinch of red pepper flakes with the garlic.
Make it richer. Cook the shallot in butter instead of olive oil, or stir in a spoonful of grated Parmesan just before serving.

Roasted Red Pepper Tomato Sauce FAQs

Can I use jarred roasted red peppers? Yes. If you can’t wait for the peppers to char in the oven, store bought roasted red peppers work. Drain and chop them, then continue with the recipe.
Can I use the broiler instead of the oven? Yes. Prepare the peppers the same way and broil them on high. Watch them closely, since they char quickly.
How do I make the sauce smooth? Blend it with an immersion blender right in the pot, or carefully in a blender. Let it cool slightly and vent the lid so the steam can escape.
What can I use instead of San Marzano tomatoes? Any good quality canned whole peeled tomatoes will work. Crush them as they simmer.
How should I use this sauce? Spoon it over pasta, layer it in lasagna or serve it as a dipping sauce.
Is this sauce spicy? No. Red bell peppers are sweet, not hot, so the sauce is mild and family friendly. Add red pepper flakes with the garlic if you want some heat.
How do I store leftovers? Refrigerate the cooled sauce in an airtight container for 3 to 4 days. Reheat it on the stove until hot.
Can I freeze it? Yes. Freeze it in portions for up to 3 months and thaw in the fridge overnight.

roasted red pepper recipes - recipe from NoDietsAllowed.com

Homemade Red Pepper Tomato Sauce

Roasted red pepper tomato sauce made with oven charred red bell peppers, San Marzano tomatoes, shallot and garlic. Roasting the peppers gives it a unique, slightly sweet flavor that works over pasta, in lasagna or as a dip.

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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

Pre-heat the oven to 375º.
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.
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.

Made this sauce? Leave a star rating in the recipe card and tell us your favorite roasted red pepper recipes in the comments below.