Roasted Red Pepper Sauce

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  • 3 red bell peppers (or shepherd peppers), cut in half and seeds/stems removed
  • 1 small red onion, quarted
  • 2-4 large cloves garlic
  • 1 tablespoon extra virgin olive oil
  • 1 (14 ounce) can tomatoes (whole, diced, crushed or pureed)
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  1. Preheat the oven to 450F/230C.
  2. Place the peppers, onion wedges and whole cloves of garlic on a baking sheet with the cut side of the peppers facing down.
  3. Place the baking sheet on the top shelf in the oven and broil until the skin of the peppers has blackened, about 10 minutes. *
  4. Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.
  5. Remove the skins from the peppers, by pinching them off.
  6. Place everything in a food processor and process until smooth.

Tip: Watch while broiling, if the onions or garlic get too dark before the red peppers skins blacken, remove them from the sheet and continue roasting the peppers.
Option: Roast other veggies, like zucchini, along with the red peppers to make for an even heartier sauce!
Option: Add a pinch of cayenne pepper for heat.
Option: Add a pinch of smoked paprika for smokiness.
Option: Add 1 tablespoon of grated parmesan cheese!
Option: Add 1 teaspoon nutritional yeast.
Option: Add 1 tablespoon fresh basil!
Note: Store in the fridge and use within 3-5 days, or use proper canning procedures to store for longer.Nutrition Facts: Calories 88, Fat 3g (Saturated 0.5g, Trans 0), Cholesterol 0, Sodium 410mg, Carbs 12g (Fiber 4g, Sugars 7g), Protein 2g

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