Roasted Red Pepper Sauce

by Sarah on September 12, 2011

Do you ever want a little change of pace from the usual marinara/red tomato sauce? This sauce may well be the cure to your ills.  It’s got a little bit of roasted red peppers and a little bit of tomato.  It’s a nice change of pace.  And although you are welcome to go on and roast all your own peppers, you can do what I did and just get a big can of ‘em already roasted.  It makes life a little easier.

And believe me, sometimes we all need life to be a little easier.

This also may be the easiest sauce ever.  I did not plan this (big surprise, hey Readers?) and I had all the stuff in my pantry.  I realize not everyone has a giant can of roasted red peppers in their pantries, but you can find them at Smart and Final or any grocery store.

I made the sauce to accompany some meatballs the old man made for an Italian cook-off party (The “Wop-Off”).  He wasn’t the ultimate winner but his meatballs were excellent.  A combo of seasoned veal, pork and beef, all wrapped around a little chunk of mozzarella.  Combined with the pepper sauce—molto buon.

You really only have to cook this sauce until the tomatoes break down and you’ve got the flavors where you want them.  Season to your taste.  I think I only cooked it for about 20 minutes.  Then let it cool a bit and give it a buzz so it’s a more uniform texture.

I would say that you owe it to yourself to give this a shot.  Unless you hate peppers or something.  But even still you might like it.  Try it on your own favorite meatball recipe. Or on pasta.

Roasted Red Pepper Sauce


  • 1 28-oz. can roasted red peppers
  • 1 28-oz. can whole or chopped tomatoes
  • 1 Tbsp oil
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried chili flakes
  • 2 sprigs thyme
  • 2 Tbsp garlic, minced
  • 1/3 cup onion, chopped
  • 1 Tbsp tomato paste
  • 1/2 cup red wine
  • 1 Tbsp balsamic vinegar
  • salt, pepper


  • Heat oil in a Dutch oven. Saute the onion with the dried herbs and thyme. Add the tomatoes, peppers, tomato paste and garlic. Cook for about five minutes, stirring occasionally.
  • Add wine and balsamic. Cover and cook on low heat for 20 minutes or so. Taste and season with salt and pepper.
  • Let cool slightly then buzz with a stick blender. Serve with meatballs, pasta or sausage.

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