Roasted Red Pepper Sauce
The ultimate comfort food for your palate, Roasted Red Pepper Sauce bursts with flavor and is perfect for any occasion. Easy to prepare, this sauce enhances pasta, sandwiches, and much more. With its rich taste and vibrant color, it's a must-try recipe that you won't want to miss!
Equipment
- Skillet
- Blender
- Oven
- Peeler
- Saucepan
- Grater
- Baking Sheet
Ingredients
- 10 Red Bell Peppers
- 6 cloves Garlic in skins
- 5 tablespoons Butter or olive oil for vegan
- 1 large Red Onion peeled
- 1 large Carrot
- 1 tablespoon Dried Italian Seasoning
- Salt and pepper to taste
Instructions
- First, you want to preheat your oven to broil. This high heat is crucial for roasting the peppers properly. While it heats up, wash your red bell peppers thoroughly. Then, cut each pepper into 3-4 sections, carefully removing the stem and seeds. Lay them out on a large baking sheet with the waxy side facing up. You want to ensure they’re spread out to roast evenly.
- Next, place the baking sheet on the upper rack of your oven. Broil the peppers until the skins are mostly blackened, which should take about 15 to 20 minutes. The roasting process caramelizes their natural sugars, enhancing their sweetness.
- After the peppers have charred, add the garlic cloves to the baking sheet. Return it to the oven for another 1 to 2 minutes to roast the garlic. You want it to turn soft and fragrant, complementing the pepper flavor.
- Once done, carefully transfer the blackened peppers into a large paper grocery bag or a plastic zip bag. Seal it tightly and let the peppers steam inside for about 15 minutes. This steaming process will loosen the blackened skin, making it easier to peel.
- While the peppers cool, grate the onion and carrot using a box grater. This will make them blend seamlessly into the sauce. In a large deep skillet or sauce pot, melt the butter over medium-low heat and add the grated veggies. Sauté until they are very soft and translucent, about 10 minutes. This will build a solid flavor base for your sauce.
- Now, remove the cooled peppers from the bag. Carefully peel off the blackened skin, discarding it. You’ll be left with beautifully roasted peppers that are tender and full of flavor. Also, peel the roasted garlic cloves.
- In a blender, combine the peeled roasted peppers and garlic. Blend until smooth, creating a vibrant puree that will form the heart of your sauce.
- Pour the pureed mixture back into the skillet with the sautéed onion and carrot. Add the dried Italian seasoning, along with 1 and a half teaspoons of salt and half a teaspoon of ground black pepper. Stir to combine everything well.
- Let the sauce simmer on low heat for at least 10 minutes. This allows the flavors to meld beautifully, and you can adjust the seasoning to your taste. Once done, your Roasted Red Pepper Sauce is ready to be enjoyed!
Notes
- Storage: Store any leftover sauce in an airtight container in the fridge for up to one week. It also freezes beautifully, so consider making a large batch!
- Freezing: To freeze, cool the sauce completely, then transfer it to a freezer-safe container. It can be frozen for up to three months. Just thaw and reheat when you're ready to use it.
- Pairing: This sauce pairs wonderfully with grilled meats, roasted vegetables, or as a spread on sandwiches. The possibilities are endless!
- Texture Adjustments: If you prefer a chunkier sauce, reserve some roasted peppers before blending and stir them in afterward.
- Herb Variations: Try adding fresh herbs like basil or parsley for a different flavor profile. They can brighten the sauce beautifully.
- Garnishing: Drizzle some olive oil or sprinkle fresh herbs on top before serving to elevate the presentation.