Roasted Bell Pepper Sauce
This colorful roasted bell pepper sauce can be used as a base for pasta dishes, pizza, rice, or vinaigrette. This is one sauce you'll want in your back pocket. Smoky, sweet peppers blend to a flavor-packed sauce that works for a quick stir-in for a tasty pasta dinner.
I'm talking about one recipe, multiple uses!
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Why This Roasted Red Bell Pepper Sauce Recipe Works
- Roasting the red bell peppers brings out their natural sweetness and adds a smoky flavor. That combo? Pure magic.
- It's crazy versatile: drizzle it, dip it, mix it, stir it into pasta, use it on grilled chicken or fish, or throw it in a bowl for the kids to scoop with crusty bread.
- Make ahead: You can roast the vegetables ahead of time and blend them when you are ready to use them.
📃Ingredient Description
Here are some of the ingredients needed to make this sauce:
- Red bell peppers: This is the star of the show. Use either red bell pepper variety or combine with sweet mini peppers for a sweeter taste.
- Olive oil: helps the blender catch and gives the sauce body and sheen. If serving straight, use a flavorful extra-virgin for the finish.
- Onion: use a sweet or white onion; it doesn't overpower the sauce. Shallots are a great addition.
- Garlic: cut the head and wrap it in foil to slow-cook. If unwrapped, it could burn and leave a bitter taste.
- Basil or parsley: This adds a sweet, herby flavor to the sauce.
- Yogurt or Heavy cream can be used to finish off the sauce. I used yogurt for a lighter version. Heavy cream or other dairy-free options, such as coconut milk or cashew cream, can be used as substitutes.
- Tomatoes: This is optional, but I love the robust, tart flavor they add to the sauce. Don't skip removing the skin!
Please refer to the recipe card for the exact measurements.
Flavor Variation
- Add olives, oregano, and a splash of red wine vinegar for a Mediterranean flavor.
- Use smoked paprika, a bit of chipotle or cayenne pepper, and let them broil until charred for a smoky and spicy option.
It's important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.
📝Step-by-Step Instructions
Detailed instructions are outlined in the recipe card below, but here are a few steps with visuals to guide you:
Step 1: Season
Season the peppers, onion, and tomatoes with salt, pepper, and olive oil. Then wrap the garlic in foil to cook slowly.
Step 2: Roast the peppers (choose one)
Oven: bake until skins char and flesh collapses.
Broiler: place skin-side up. Broil on high 8-12 minutes until blistered/black in spots.
Gas flame: char whole over open flame with tongs until blistered all over. Cool, peel skin, core, then remove seeds.
Step 3: Peel
Peel off the skins from both the peppers and the tomatoes.
Step 4:
Remove the foil from the garlic, and squeeze the tail to release the flesh.
Step 5: Blend the base
Blend the roasted peppers, onion, tomatoes, garlic, yogurt or cream, and basil in a blender or with an immersion blender until smooth.
Step 6: Simmer
Bring it to a gentle simmer and season with salt and black pepper. Use immediately on pasta, proteins, bowls, or as a dip.
Top Tip
If you're going to make this recipe, make sure to follow this top tip!
- After roasting, cover the hot peppers with foil or place them in a bowl for 10 minutes. The steam loosens the skin, so it peels off easily.
- Removing the skin is optional, but it eliminates any bitterness the charred peppers might impart to the mix. It also yields a smoother sauce.
- For a creamier, smoother texture, use a heavy-duty blender to purée the vegetables, then pour them into a fine sieve set over the pot. I left mine as is because I love the speckled herbs peaking through.
- Squirt a little lemon juice to brighten and balance any bitterness. If it's too tangy, add a pinch of sugar or a tablespoon of cream to balance the taste.
- If using the bell pepper sauce for pasta, add a few tablespoons of the reserved pasta water and toss until well combined.
- If you like the sauce extra smooth, strain it through a fine sieve to remove any chunks.
Ways To Use This Pepper Sauce
As mentioned earlier, there are many ways to use this sauce. Here are some fun ways to enjoy it:
- Use as a sauce for rice or pasta, or to enhance the depth of most recipes.
- This sauce also serves as a dressing. Refer to the recipe card notes to customize yours. I use it over my quinoa bowl or grain bowls with roasted vegetables, think cauliflower, broccoli, etc., for extra flavor.
- Spread inside sandwiches or paninis (great for lunch box!).
- As a dipping sauce for veggie sticks, roasted potatoes, or bread.
- As a pizza base, instead of tomato sauce, use this pepper sauce. It would go great on this margherita pizza or anchovy pizza!
- Add extra cream and enjoy as a soup for a cozy fall night.
- Add more liquid to thin it out, then drizzle over grilled chicken, shrimp, scallops, or fish.
✅Recipe FAQS
Absolutely! In fact, the flavor deepens after a day. You can either roast the vegetables, remove the skin, and blend when you are ready. You can also puree it and store it for later. Reheat before using to wake the flavors.
If you want a thicker, dip-style sauce, simmer it a little longer to reduce the liquid, or blend in a spoonful of toasted nuts or breadcrumbs. For a thinner, pourable version, whisk in a splash of warm water, broth, or olive oil until it reaches the consistency you like. Easy fix either way.
Store it in a sealed jar in the refrigerator for up to a week or freeze for up to 2 months. Freeze in cubes for quick access.
Love Savory Sauces? Here Are Some Sauce Related Recipes To Try
Have you given this recipe or any other from my website a try? Please consider leaving a ⭐ star rating and sharing your experience in the 📝 comments section. Your feedback means the world to me, and I'm excited to hear from you!
PEACE & LOVE
Maureen
📖 Recipe
Roasted Bell Pepper Sauce
Equipment
- heavy bottom pot or Dutch oven
- Immersion blender or standard blender
Ingredients
- 1 big head garlic 60g
- Kosher salt and ground black pepper to taste
- 2 Red bell peppers cored, seeded, and halved (400g)
- 8 mini sweet peppers seeded, and cut in half (about 454g)
- 2 Roma tomatoes cored and halved (257g)
- 1 large Sweet Onion peeled and cut into wedges (370g)
- 1 tablespoon extra virgin olive oil
- ⅓ cup fresh basil stems removed, roughly chopped (20g)
- ⅓ cup heavy cream or Plain Greek yogurt, optional
Instructions
- Preheat the oven to 425°F.
- Cut about ¼ inch off the tip of the garlic, then sprinkle with kosher salt and freshly ground black pepper. Wrap it in aluminum foil, then place it in the sheet pan.1 big head garlic, Kosher salt and ground black pepper to taste
- Place the cut peppers, tomatoes, garlic, and onion on a rimmed baking pan. Drizzle with extra virgin olive oil, and kosher salt and black pepper to taste (I used 1 teaspoon kosher salt and ½ teaspoon black pepper. If using table salt, divide in half)2 Red bell peppers, 8 mini sweet peppers, 1 large Sweet Onion, 2 Roma tomatoes, 1 tablespoon extra virgin olive oil, Kosher salt and ground black pepper to taste
- Spread them out in a single layer, skin side up. Add the seasoned garlic, then transfer to the heated oven. Bake for 32-35 minutes or until the vegetables are charred but not burnt.
- Once roasted, remove the pan from the oven, and allow to cool slightly or use a kitchen tong to lift off the skin of the peppers and tomatoes. Squeeze the garlic flesh by pressing the end with the head.
- Transfer the roasted mix into a medium-sized pot or Dutch oven (if you don't have an immersion blender, transfer it into a blender bowl). Add the fresh basil and heavy cream or yogurt (if using).⅓ cup fresh basil, ⅓ cup heavy cream
- Using an immersion blender, purée the mix until it's smooth. If you like it extra smooth, run the purée through a fine sieve.
- Place the pot on the stove and cook on medium-low heat for about 6-7 minutes, stirring occasionally to prevent burning, until warmed through.
- Remove from heat. At this point, you can either transfer it into a storage container or jar, use it as a base for your pasta or pizza, or soak it up with a crusty bread.
Notes
- After roasting, cover the hot peppers with foil or place them in a bowl for 10 minutes. The steam loosens the skin, so it peels off easily.
- Store it in a sealed jar in the refrigerator for up to a week or freeze for up to 2 months. Freeze in cubes for quick access.
Gas flame: char whole over open flame with tongs until blistered all over. Cool, peel skin, core, then remove seeds. To make Roasted Pepper dressing Whisk together the ingredients below and store in a jar until ready to use:
- 10 oz roasted bell pepper sauce (from above)
- 2 tablespoons soured cream (plain Greek yogurt works just fine, omit if you added heavy cream using the recipe above)
- 1 tablespoon distilled white vinegar
- ¼ cup vegetable broth, optional (only use this if you like a runnier consistency)
Nutrition
