Roasted Red Pepper Sauce with garlic, onion and crushed tomatoes – Serve over pasta, chicken, fish or veggies and enjoy! Gluten Free + Paleo + Vegan
Originally published May 14, 2015 – Updated August 17, 2018
For those times when you really want a red sauce but you don’t want the same old tomato dish – this roasted red pepper sauce is where it’s at.
How to Make: Roasted Red Pepper Sauce
Start out by prepping your red peppers: cut them in half and then remove the seeds and stems as you can see in the pictures above (photo 1 & 2).
Move on the arrange the red peppers on a baking sheet along with the quartered red onion and garlic cloves. Brush everything with a little oil and then pop it in the oven to roast for about 25 minutes.
There are two main reasons that you’d want to get rid of the skin:
- The skin is pretty tough and doesn’t easily break down. You’d end up with little bits of hard skin all throughout your sauce.
- The skin has a strong, bitter flavour that can end up overpowering everything else in the dish.
Fortunately, once roasted the peppers become extremely easy to peel. Just pinch the wrinkly red pepper skin and pull away and it should peel back fairly easy.
When you’re all set just add the peppers, onion and garlic to a blender or food processor along with with your remaining ingredients and blend until smooth or mostly smooth – depending on how chunky you want your sauce.
Drizzle this over fish, chicken, veggies, pasta – anything you want!
Don’t forget to #asaucykitchen on instagram if you try this Roasted Red Pepper Sauce! I love seeing what you make! You can also post your pictures to my facebook page!
- 3 red peppers, cut in half and seeds/stems removed
- 1 red onion, quarted
- 4 large cloves garlic
- 2 tablespoons extra virgin olive oil
- 1 14 ounce can | 400 grams can crushed tomatoes
- 1 teaspoon balsamic vinegar
- 2 tablespoons nutritional yeast, optional - this gives it a slightly cheesy flavour
- 3/4 teaspoon salt and pepper each
- Heat your oven to 425°F/220°C. Lay your red peppers, onion and garlic on a large baking sheet. Lightly brush the vegetables with oil and roast for 25 minutes. The red pepper will begin to char slightly.
- Let the peppers cool about 10-15 minutes so that they are easier to handle. Once cooled, peel the skin off the peppers. After roasting this should be fairly easy. Discard the skin.
- Add the roast peppers, onion and garlic to a blender or food processor along with the crushed tomatoes, nutritional yeast, vinegar, salt and pepper. Process/blend until mostly smooth or until you reach your desired consistency. Taste and season with a little more salt and pepper as needed.
- Pour the sauce over pasta, cooked chicken/fish or over veggies and serve.
Serving size: about 1/4 cup
How do I serve it?
Drizzle this over fish, chicken, veggies, pasta - anything you want!
How long does it keep?
Keeps for about a week in the fridge in an airtight container.
Can I freeze it?
Yes! Since this is a dairy free sauce it lends itself well to freezing/reheating. It keeps about a month in the fridge.
Can I make it creamier?
If you don't need this sauce to be paleo or vegan you can absolutely add in 1/4 cup or so of cream or milk. For vegan options stick with unsweetened almond milk or an another dairy free milk. For paleo options you can go for a paleo friendly milk or chicken stock.
Amount Per Serving:Calories: 73 Sodium: 285mg Carbohydrates: 8g Fiber: 2g Sugar: 4g Protein: 2g