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Roasted tomato and red pepper sauce – a versatile sauce that is simple to make, super flavorful, and can be used on pasta, pizza, or anywhere a tomato-based sauce is needed.
Slow roasting the veggies really brings out their flavor (and the garlic… oh my!).
Your kitchen will smell wonderful while this is cooking.
In summer, this would be a great way to use up excess fresh tomatoes. I know a lot of people seem to end up stuck with them. I don’t have a vegetable garden, so I wouldn’t know 🙂
The herbs I suggest are just a guideline. Feel free to sprinkle your favorite dried (or fresh!) herbs on. I don’t think you can go wrong. I looove the combination of basil and tomatoes so I wouldn’t leave that out, but anything else works.
The roasting brings out the natural sweetness in the tomatoes and peppers, so no sugar is needed here.
Tools used to make this recipe:
KitchenAid Food Processor
How will you use this roasted tomato and red pepper sauce?
Roasted Tomato and Red Pepper Sauce
Ingredients
- 1 dozen roma tomatoes
- 2 red bell peppers
- 1/3 cup olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon Italian seasoning
- 10 leaves fresh basil
- 5 whole cloves garlic
- Salt & pepper to taste
Instructions
- Pre-heat oven to 275F. Place the rack in the top third of the oven. Line a baking sheet with foil for easy clean-up.
- Cut tomatoes into halves and remove cores. Cut peppers into quarters and remove any seeds.
- Add olive oil, dried herbs, roughly torn basil, garlic, and salt & pepper to a bowl. Coat tomatoes and peppers in the mixture (I placed them in the bowl one by one and used my hands to coat them in the oil mixture).
- Place tomatoes and peppers on the baking sheet face up. Add garlic cloves in between the tomatoes and peppers, and place any remaining basil onto the tomatoes and peppers. Drizzle any remaining oil from the bowl on top of the tomatoes and peppers. Place in oven and cook for 2.5 hours.
- Once cooked, let the tomatoes and peppers cool for at least 10 minutes.
- Transfer contents of baking sheet into a food processor (you may need to do two batches) and blend until desired consistency is reached.
- Re-heat before serving if needed.
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Would it better to mash down and cook for 1 – 2 remove, cool skin and cook in a pan under low heat.
First attempt is in the oven now. It smells great!
Let me know how it goes, Amy!! Hope you love it!
Excellent 👍👍👍👍
Thank you so much, Sara!!
2.5 hours at 275F? Really? Burnt ingredients.
Adjust the cooking time however you want, Paul.
I tried this today for lunch with the veggies I had left at home. It simply turned out delicious!
Thank you for the recipe, it’s a Keeper!
Fabulous! I’m glad you enjoyed it! 🙂
Have you tried this recipe adding fresh onions?
Nope, but I don’t see why that wouldn’t work. 🙂
It isn’t safe to cook acidic foods on aluminum foil. Maybe parchment paper would be safer
You can do whatever you prefer, Joy.
I did mine in my air fryer. Turned out delicious, used large cherry tomatoes and mini red peppers.
That’s so great to hear, Ken! We appreciate your review 🙂 Love that it worked out in the air fryer!
Hi
I made this for the first time and followed the recipe but it had a burnt taste rather than a roasted taste. Any thoughts on what I did wrong ? I would like to have another go as the other reviews sound great.
Thanks
Hi John! I would probably just give the peppers a bit less time – that should help. 🙂
Got leftovers? How do you store it and shelf life?
I’d recommend freezing it. It will last about a week or so in the fridge. I am not skilled at canning, so unfortunately I can’t give you tips on that – sorry!