If you’re looking for a pasta sauce that’s rich, flavorful, and packed with nutrients, this roasted tomato and red pepper sauce is a game-changer. It’s the perfect example of how simple, fresh ingredients can create something absolutely delicious. Whether you’re a busy weeknight cook or someone who loves to savor a homemade meal, this sauce is worth adding to your repertoire.
Tomatoes and red peppers are a dynamic duo in the kitchen. When roasted, they develop a deep, slightly smoky sweetness that forms the foundation of this sauce. The natural sugars in the vegetables caramelize beautifully, creating a flavor profile that’s rich and satisfying. It’s hard to believe something so healthy can taste this indulgent.
This sauce is 100% plant-based, making it a great choice for anyone looking to eat more plant-powered meals. It’s naturally creamy without needing any dairy, thanks to the smoothness of the roasted peppers and the juice from the tomatoes. And the best part? It’s full of vitamins and antioxidants, so it’s as nourishing as it is tasty.
One of the things I love most about this sauce is its versatility. While it’s incredible tossed with your favorite pasta, it’s also great as a dip for crusty bread, a base for pizza, or even a topping for roasted vegetables. It’s a recipe that works for quick weeknight dinners and weekend meal prep alike.
What makes this sauce stand out is its homemade touch. Store-bought jars are convenient, but making your own sauce allows you to control the flavors and adjust it to your liking. Want it spicier? Add a pinch of chili flakes. Prefer it herby? Toss in some fresh basil or oregano. It’s all about making it your own.
This roasted tomato and red pepper sauce is not just a recipe—it’s a celebration of how simple ingredients can come together to create something magical.
You will need:
This is enough for about 3 portions of pasta but it depends on your portion sizes!
● 670 g. tomatoes (5 medium tomatoes)
● 1 medium-sized onion
● 6-7 garlic cloves
● 100 g. of red pepper
● Handful of fresh basil (or 2 tablespoons dried)
● 1 tablespoon of dried oregano
● 3-4 tablespoons of olive oil
● 0,5 teaspoon of salt
● You can choose the quantity of pasta or other additives
Preparation
1.Preheat the oven to 180 degrees.
2.Cut the washed tomatoes and peppers into chunks. Do not chop them very finely - about 2-3 cm. wide. Peel the onion and garlic and chop slightly. You don't need to chop it very finely either - just cut the garlic clove into 2-3 pieces, the onion into several strips.
3.Line a baking tray with baking paper and place all the chopped vegetables. Drizzle them with olive oil and toss them. Bake for about 40 minutes or until browned. The vegetables may be stirred in the middle of the cooking.
4.Leave to cool slightly after baking. Place in a bowl with the oregano, basil and salt and grind with a grater until smooth.
5.The cooked pasta can be mixed with the sauce in the pan and stir-fried or mixed separately, or more additives can be added.
Enjoy!
