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Roasted pepper and tomato sauce served
Vibrant red sauce with roasted peppers and fresh basil

Roasted pepper & tomato sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
This sauce builds on the natural sweetness of roasted vegetables. The 'Soffritto' technique (slowly frying vegetables in oil) meets the deep flavour of roasted peppers here. Not only delicious, but clever too: the lycopene (the red pigment) in tomatoes is best absorbed when heated and combined with fat, making this sauce a nutritional powerhouse.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 140 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Stick blender
  • Saucepan
  • Chopping board

Instructions

1 ✓

Dice the onion and the pepper. Slice the garlic.

Tip: Try to cut the pieces to a similar size so they soften at the same time.
2 ✓

Heat the oil in a saucepan and fry the onion together with the pepper over a medium heat until completely soft (approx. 10 minutes).

Tip: It is important that the pepper is truly soft before blending, otherwise the sauce will remain grainy.
3 ✓

Add the chopped tomatoes and the garlic. Cook uncovered until the juices thicken (approx. 15 minutes).

Tip: Evaporating the water (reduction) concentrates the flavours. If it looks too dry, you can add a tiny drop of water.
4 ✓

Remove from the heat. Blend the sauce with a stick blender until completely smooth.

Tip: Be careful with the hot, splashing liquid! Keep the stick blender at the bottom of the sauce.
5 ✓

Season with salt and the sugar. Tear in the fresh basil.

Tip: Never cook the basil at the beginning; add it after blending, as the heat and the metal blades can cause it to blacken and become bitter.

Recipe FAQ

Why add sugar to tomatoes?
Tomatoes are naturally acidic (pH 4.3-4.9). A little sugar doesn't make it sweet, but chemically balances the acidic sensation on the tongue, creating a more harmonious overall effect.
Can I use the pepper with the skin on?
You can, but the skin is hard to digest and may remain bitty even after blending. If this bothers you, roast it whole beforehand and peel off the skin.

Ingredients

  • 500 g Ripe tomatoes (or tinned tomatoes)
  • 200 g Red pepper
  • 1 head Onion
  • 2 cloves Garlic
  • 30 ml Olive oil
  • 1 tsp Salt
  • 1 bunch Fresh basil
  • 1 tsp Sugar (to taste)