I first tried roasted red pepper sauce at a local pizza place I frequent. They were giving out free samples of a new pizza featuring roasted red pepper sauce instead of tomato sauce. You know me, I love to try anything new and innovative (and the fact that it was free didn’t hurt! lol). One taste of that rich, savory sauce, and I was hooked! I promptly ordered a large pizza, and (although I’m a bit embarrassed to admit it) my son and I polished it off in one night! I was so impressed by the sauce that I decided to perfect my own homemade roasted red pepper sauce.
Recipe Ingredients
How to Make Roasted Red Pepper Sauce
Sauté Onion – Heat olive oil in a saucepan and add the chopped red onions. Stir for about 8 minutes until soft and slightly brown. (Photos 1-2)Sauté Garlic – Add the chopped garlic and stir until fragrant. Take the pan off the heat and let it cool. (Photos 3-4)Prep the Peppers – Cut the bell peppers and jalapeños in half lengthwise. Discard the seeds and membranes. Place pepper and jalapeño halves on a foil-lined baking sheet, skin side up. Flatten the pepper halves with your hand. (Photos 5-10)Roast – Lightly brush the vegetables with oil and roast for 25 minutes. The red pepper will begin to char slightly. (Photos 11-12)Sweat – Remove from the oven and instantly place only the red bell peppers in a bowl and cover with a kitchen towel. Let them sweat for 10 minutes, then peel and discard the skin. (Photos 13-16)Combine the Ingredients – Add the roasted peppers, jalapeños, sauteed onion and garlic, tomato paste, lemon juice, water, salt, and pepper to a blender or food processor. (Photo 17)Puree – Process or blend until smooth or until you reach the desired consistency. Taste test and season with a little more salt and pepper as needed. (Photo 18)Enjoy! – Use the sauce as a dip or pour it over pasta, cooked chicken, fish, or veggies, and serve.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
If you roast your peppers ahead of time, covering them in a thin layer of olive oil before storing them in the fridge will increase the shelf life to 10-12 days. Or you can refrigerate them as is for up to 6 days. However, if I find them on sale, I’ll roast a bunch of them and store them in the freezer, where they last for 2 months. You can also make this sauce 2-3 days ahead of time and store it in an airtight container in the fridge.
Serving and Storage Instructions
This sauce is incredibly adaptable because it stores, freezes, and reheats beautifully! You can freeze roasted red pepper sauce for 3-4 months, which makes it perfect to have on hand for pasta or pizza night! Reheating is a snap on the stovetop or microwave, directly from the freezer, or thawing overnight in the fridge.
How to Serve Roasted Red Pepper Sauce
The options are endless! You could make an extraordinary pizza with homemade pizza dough, this amazing roasted red pepper sauce, and all your favorite pizza toppings. Drizzle it over oven-baked salmon, chicken kabobs, or grilled shrimp kabobs to take those dishes to the next level. Or mix it with mayonnaise and dress your salmon or tossed salad to have your guests licking the salad bowl!
More Incredible Sauce Recipes to Try
For more delicious, versatile sauces, I recommend…
Conclusion
How I love the versatility of sauces for pasta dishes, pizza, or dips! They’re the perfect way to elevate your meal and get creative in the kitchen. What creative methods did you find to serve your roasted red pepper sauce? Let me know in the comments!
Watch How to Make It
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title: “Roasted Red Pepper Sauce” ShowToc: true date: “2024-09-21” author: “Isaac Chatman”
Why We Love This Roasted Red Pepper Sauce for Pasta
Sick of plain old spaghetti with marinara for dinner? I’ve got a solution! Roasted Red Pepper Marinara. That is, marinara made with red bell peppers instead of tomatoes. Roasted Red Pepper Marinara is bright, tangy, and slightly sweeter than classic tomato marinara, with a rich elegant essence. Its silky texture coats pasta beautifully, and makes a marvelous dip for mozzarella sticks and calzones. In fact, there are instances I like it better than tomato marinara, God forbid. Spread it over crusts for a unique pizza topping, or slather it over a meatball sandwich! Our Roasted Red Pepper Marinara recipe is healthy, veggie-packed and can easily be made vegan by substituting oil for butter. It’s also gluten free!
Ingredients You Need
Red Bell Peppers – fresh and sliced Garlic – for a depth of flavor. Use garlic with the skins on, since you are roasting it first! Butter – butter adds a silky smooth flavor, but you can use olive oil too! Red Onion – or any onion you have on hand Carrot – one large carrot or a few small ones Italian Seasoning – to season this sauce up to perfection Salt & Pepper – to taste
How to Make Roasted Red Pepper Marinara
Cut red bell peppers into strips and lay them out on a baking sheet. Broil in the oven until the skins turn black. Then place the peppers in a sealed bag to steam and loosen the skins. Meanwhile sauté shredded onions and carrots until very soft. Once the black waxy skins are loose, peel them off and place the roasted peppers in a blender or food processor. Blend the roasted red peppers and garlic until very it is a smooth and creamy texture. Pour the puree into the sautéed veggies and simmer to thicken. Season with herbs, salt, and pepper. Done!
Serving Suggestions
Give Roasted Red Pepper Marinara a try with traditional or gluten free pasta to serve as a filling pasta dish! Serve with your favorite proteins like grilled chicken or shrimp! Don’t forget to serve it with a sprinkle of parmesan cheese, too. As a side dish, I recommend serving garlic bread or a simple salad like a kale caesar salad! You can also keep this roasted red pepper pasta sauce on hand as a pizza sauce or dip! It would be amazing paired with some mozzarella sticks.
Tips & Tricks
For some added creaminess, add a dash of heavy cream at the end! This will lighten the color and balance the bold flavors. For a bit of spice, add a pinch of red pepper flakes to the mix! As with any pasta dish, this red pepper sauce goes well with a garnish of fresh basil and parmesan cheese on top. Add more veggies! This is already a veggie-packed recipe, but even more vegetables would go well here. Try adding mushrooms, zucchini or eggplant!
Looking for More Pasta Recipes? Be Sure to Also Try:
Classic Marinara Roasted Red Pepper Pesto Pasta Chicken Pesto Pasta Baked Spaghetti Pie Creamy Pesto Sauce
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