Roasted Red Pepper and Tomato Pasta Sauce
Elevate your pasta nights with this luxurious Roasted Red Pepper and Tomato Pasta Sauce, a vibrant and flavorful homemade alternative to store-bought sauces. This recipe showcases the natural sweetness of oven-roasted red bell peppers and fresh, juicy tomatoes, enhanced with aromatic garlic, sautéed onions, and a touch of dried oregano. The roasting process adds a delightful smoky depth, while fresh basil leaves infuse the sauce with bright herbal notes. Balanced with a dash of sugar and optional red pepper flakes for a gentle kick, this silky, versatile sauce is perfect for coating your favorite pasta or using as a base for other Italian-inspired dishes. Quick to prepare and brimming with wholesome ingredients, it’s the ultimate comfort food for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 3 Red bell peppers
- 4 medium Fresh tomatoes
- 2 tablespoons Olive oil
- 4 Garlic cloves
- 1 small Yellow onion
- 10 Fresh basil leaves
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 0.5 cup Vegetable broth or water
- 0.5 teaspoon Sugar
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Cut the red bell peppers in half, remove the seeds and stems, and place them cut-side down on the prepared baking sheet.
Roast the red bell peppers in the oven for 20-25 minutes, or until the skins are charred and the peppers are soft.
Meanwhile, bring a pot of water to a boil. Make a small 'X' incision on the bottom of each tomato and blanch them in boiling water for 30 seconds. Transfer the tomatoes to a bowl of ice water and peel off the skins. Chop the peeled tomatoes and set aside.
Once the peppers are roasted, remove them from the oven and place them in a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes. Peel off the skins and roughly chop the peppers.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
Stir in the chopped tomatoes, roasted red peppers, tomato paste, dried oregano, salt, black pepper, red pepper flakes (if using), and sugar. Cook for 5 minutes, stirring occasionally.
Pour in the vegetable broth or water and bring the mixture to a simmer. Reduce the heat to low and let the sauce simmer for 20 minutes, stirring occasionally.
Remove the skillet from heat and stir in the fresh basil leaves.
Using an immersion blender or a regular blender (work in batches if necessary), blend the sauce until smooth. If you prefer a chunkier texture, pulse only a few times.
Taste the sauce and adjust seasoning as needed.
Serve the Roasted Red Pepper and Tomato Pasta Sauce over your favorite pasta and garnish with additional fresh basil or grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2891 mg | 126% | |
| Total Carbohydrate | 77.7 g | 28% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 35.1 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 777 mg | 60% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 4131 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
