Roasted Red Pepper and Tomato Sauce

There is a fork taking a portion of linguini in a roasted tomato and pepper sauce.

Roasted Red Pepper and Tomato Sauce

This creamy and flavor-packed roasted tomato and pepper sauce is such a treat, whether you make it in the summer or winter. It is a simple, quick, healthy and easy recipe that you can make during busy weeknights. Naturally vegan and gluten-free.

Prep Time10

Cook Time30

Total Time40

Course: dinner

Cuisine: American

Keyword: healthy, pasta, sauce, Vegan, vegetarian

Servings:

Calories: 37kcal

Author: Jessica Laroche

Equipment

Blender

Ingredients

6 Roma tomatoes quartered
1 large sweet onion skin removed and quartered
2 large bell peppers quartered and seeds removed
6 cloves of garlic whole and keep the skin on
2 tsp dried oregano
1 tbsp balsamic vinegar
salt to taste
small handful of fresh basil

Instructions

Preheat the oven to 400º and line a baking sheet with parchment paper.
Quarter the red peppers and remove their seeds. Also, quarter the tomatoes and the onion.
Transfer the vegetables to the prepared baking sheet. Add some olive oil (1-2 tablespoons or oil spray, optional) and then, drizzle the balsamic vinegar over. Add the dried oregano and sprinkle some salt and ground black pepper. Toss the veggies and flip the red pepper skin up.
Place the cloves of garlic on the baking sheet (with still their skin on).
Bake for 30-40 minutes or until the vegetables are softer and browned but still juicy.
Remove the skin on the garlic cloves. Then, add the vegetables and garlic to the blender with all the juices. Add a few leaves of fresh basil, an extra pinch of salt and then blend on high until smooth. Taste and add more basil, balsamic or salt if needed.
If the sauce is not hot enough or too thin, then you can also transfer the blended mixture to a saucepan and simmer until the desired temperature/consistency.
Serve right away over cooked pasta (or pizza!) and garnish with extra basil. Enjoy!

Video

Notes

Storage tips: cool down the sauce, transfer to an airtight container and keep it in the fridge for up to 4 days. Reheat using the microwave or the stove.
Meal prep tip: this sauce is freezer-friendly, making it a great meal prep recipe. You can double/triple the recipe and freeze in smaller batches. Let the sauce thaw in the fridge overnight before reheating. This is especially great in the summer when fresh veggies are cheaper and more abundant.
This sauce is very versatile and you can add more vegetables, such as zucchini, eggplant, carrots, etc. Check out the blog post for more ideas!
Nutrition: please note that the nutritional information is an estimate per serving (excluding the pasta) provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition