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!

The BEST Roasted Red Pepper Sauce

It’s the summer of sauce around here and I’m not at all sorry about it. Yes, this is another recipe inspired by my garden. What can I say? When you have an abundance of peppers, tomatoes and tomatillos growing and ready for harvest, you get creative!

I also love making sauce using our fresh summer produce and then freezing it for the winter. That way I don’t have to reach for the jarred stuff and can use my homemade versions instead. Sure, I could start canning but we go through our sauces so quickly that there really isn’t a point. The freezer does the trick!

I love this roasted red pepper sauce for when you need a break from the taste of your usual tomato sauce and are craving the sweetness of red bell peppers (my favorite!). Roasting the bell peppers and tomatoes amplifies the flavor and makes the cooking process so much easier.

You roast and then blend and you’ve got yourself a delicious sauce recipe ready for your next meal!

Ingredients in Red Pepper Sauce

• Red Bell Peppers – I prefer to use roasted red peppers in this recipe as they provide the most flavor and sweetness.
• Vine tomatoes – Yes, we’re also including tomatoes in this red pepper sauce. They help to build-out the depth of flavor and work to keep the sauce extra “saucy”.
• Garlic cloves – It isn’t sauce without garlic!
• Olive oil – For roasting.
• Fresh basil – Roughly 1/2-1 cup but you can eye ball it!
• Italian seasoning – You could also use oregano if that’s all you have.
• Salt + Pepper – I made suggestions for amounts but feel free to reduce if watching sodium levels.

How to Make Roasted Red Pepper Sauce

STEP 1: ROAST

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. Bake for 40 minutes.

STEP 2: STEAM

Remove from oven and cover with a piece of tinfoil to steam for 10 minutes. Remove foil and let sit for 20 minutes. Peel off skin from red peppers and remove seeds.

STEP 3: BLEND

Place all baked ingredients into a food processor or blender and pulse several times. 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.

How to Use Red Pepper Sauce

• Pasta – My go-to! Top onto your pasta of choice or gluten-free noodles.
• Pizza – Use in place of regular marinara sauce on your pizza.
• Sandwiches – add as a spread to your sandwiches or wraps.
• Add to veggie noodles – for a low carb option add your red pepper sauce to spiralized zucchini noodles or other veggie noodles of choice.

Easy Swaps + Substitutions

Add Veggies – Add veggies directly to your sauce and allow to cook on a simmer for 10-20 minutes. Asparagus, green beans or fresh herbs all work great.

Add Meat – Pre-cook your steak, chicken or Italian sausage and mix right into the sauce.

Add cheese – If you’re not vegan or dairy-free, I highly recommend adding some parmesan cheese directly to your sauce. You could also use nutritional yeast instead of you are vegan.

Make it creamy – add 1/2-1 cup of heavy cream for a creamier sauce. Just stir right into food processor or blender.

Make it spicy – add 1-2 tsp of red pepper flakes for an arrabbiata twist on roasted red pepper sauce.

Storage Instructions

Fridge – you can store this red pepper pasta sauce recipe in an airtight container the refrigerator for up to 1 week. Reheat on stovetop or in microwave.

Freezer – freeze your red pepper sauce in an airtight, freezer-safe container in the freezer for up to 6 months. Allow to thaw on countertop. Reheat on stovetop or in microwave.

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