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Roasted Red Pepper Sauce

Roasted Red Pepper Sauce

A versatile condiment that transforms ordinary meals into culinary masterpieces. The roasting process enhances the pepper's natural sweetness and creates a deep, smoky flavor profile that's perfect for pasta, sandwiches, or as a dip.
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Course: Condiment, Sauce
Cuisine: Mediterranean
Keyword: Roasted Red Pepper Sauce, Red Pepper Puree, Smoky Sauce, Bell Pepper Sauce
Prep Time: 15 minutes
Cook Time: 45 minutes
Steaming Time: 15 minutes
Total Time: 1 hour
Servings: 2 cups
Calories: 85kcal

Equipment

  • Baking Sheet
  • Blender or Food Processor
  • Fine-Mesh Sieve (optional)
  • Medium Saucepan

Ingredients

Main Ingredients

  • 4 large red bell peppers approximately 2 pounds
  • 3 tablespoons extra virgin olive oil plus extra for roasting
  • 4 cloves garlic minced
  • 1 medium shallot finely chopped
  • 1/4 teaspoon red pepper flakes adjust to taste
  • 1 tablespoon tomato paste
  • 1/2 cup vegetable or chicken broth
  • 2 tablespoons fresh basil leaves chopped
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon balsamic vinegar
  • salt and freshly ground black pepper to taste

Optional Additions

  • 1/4 cup heavy cream or cashew cream for a richer sauce

Instructions

  • Preheat your oven to 450°F (230°C). Cut the peppers in half lengthwise and remove seeds and membranes. Place them cut-side down on a baking sheet lined with parchment paper, brush with olive oil, and roast for 20-25 minutes until the skins are charred and blistered.
  • Transfer the hot peppers to a bowl and cover with plastic wrap or a kitchen towel. Let them steam for 10-15 minutes to loosen the skins. Once cooled slightly, gently peel away the charred skin. Don't rinse the peppers under water as this washes away the valuable smoky flavor.
  • Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the minced garlic, chopped shallot, and red pepper flakes. Sauté for 2-3 minutes until fragrant and translucent but not browned.
  • Add the peeled roasted peppers, tomato paste, and broth to the pan with the aromatics. Simmer for 5-7 minutes to marry the flavors. Transfer the mixture to a blender or food processor, add the remaining tablespoon of olive oil and herbs, then process until smooth. For an ultra-silky texture, strain the sauce through a fine-mesh sieve after blending.
  • Return the sauce to the pan over low heat. Stir in the balsamic vinegar and season with salt and pepper to taste. If using cream, add it now and gently warm through without boiling.

Notes

This sauce keeps in an airtight container in the refrigerator for up to 5 days, with flavors actually improving after 24 hours. For longer storage, freeze in ice cube trays then transfer frozen cubes to freezer bags for up to 3 months.
For a lower-fat version, reduce olive oil to 1 tablespoon and substitute cashew cream for dairy. For a spicier version, increase the red pepper flakes to ½ teaspoon or add a small roasted jalapeño.
You can substitute about 2 cups of jarred roasted red peppers (drained well) for convenience, though the flavor won't be quite as robust.

Nutrition

Calories: 85kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 240mg | Potassium: 230mg | Fiber: 1.5g | Sugar: 3g | Vitamin A: 45IU | Vitamin C: 160mg | Calcium: 10mg | Iron: 0.5mg
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