Roasted Tomato and Pepper Sauce is a versatile recipe that is quick & easy to make and packed full of flavour.
Our healthy vegan sauce can be tossed with pasta, slathered on pizza, drizzled on roasted vegetables or used as a dip for crispy mozzarella sticks.
We love making this sauce in the summer when local tomatoes, bell peppers and basil are in season.
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Healthy Roasted Tomato and Pepper Sauce
Looking for a healthy meat-free meal to serve on a hot summer day?
This Roasted Tomato and Pepper Sauce is vegan and vegetarian friendly, utilizing fresh vegetables that are in season from June-August.
Visit your farmers market to pluck fresh off the vine tomatoes, sweet red bell peppers, and a bunch of herbaceous basil.
The simple sauce is prepared by slow roasting veggies at a low temperature, until they’re perfectly tender, scorched and sweet.
Use a food processor to blend all of the roasted vegetables into a smooth sauce.
You can use Tomato and Red Pepper Sauce in a variety of ways: tossed with al dente pasta, slathered on pizza, drizzled over barbecued vegetables or grilled seafood or even used as a dip for finger food snacks like Mozzarella Sticks.
Ingredients
Before making this recipe at home open your fridge and cupboards to gather your ingredients and add any items you need to your grocery list.
Italian cuisine is famous for being simple and delicious, relying on quality ingredients that shine on the plate. This recipe features just a handful of nutritious and affordable ingredients.
- Tomatoes
- Red Bell Peppers
- Olive Oil
- Dried Oregano
- Fresh Basil Leaves
- Garlic Cloves
- Red Wine Vinegar
Directions
If you’ve got company coming over for dinner we suggest roasting the vegetables in the morning, blending them in the afternoon once they’ve cooled and then tossing the sauce with al dente pasta 10 minutes before you’re ready to gather at the dinner table for a feast!
- Pre-heat oven to 275F. Place the rack in the top third of the oven. Line a baking sheet with foil or parchment for easy clean up after roasting.
- Cut tomatoes into halves and remove cores. Cut peppers into quarters and remove any seeds.
- Add olive oil, dried oregano, roughly torn basil, garlic, and salt & pepper to a bowl. Coat tomatoes and peppers in the mixture.
- Place tomatoes and peppers on the baking sheet face up. Add garlic cloves in between the tomatoes and peppers, and place any remaining basil onto the tomatoes and peppers. Place in oven and roast for 2.5 hours.
- Once cooked, let the tomatoes and peppers cool for at least 10 minutes.
- Transfer contents of baking sheet into a food processor and blend until desired consistency is reached. Add red wine vinegar and blitz until combined.
- Serve tossed with your favourite al dente pasta.
Roasted Tomato and Pepper Sauce Recipe Tips
This mouth-watering Roasted Tomato and Pepper Sauce recipe is quick & easy to make at home. Here are some tips and tricks to get you started.
- Scatter the vegetables on the baking sheet so they do not touch, this ensures they blister and cook through evenly.
- If you are making a smaller batch, feel free to roast the vegetables in an Air Fryer to cut down on cooking time.
- You can use whatever tomatoes you have on hand. We often use a combination of beefsteak, roma and grape tomatoes.
- We’ve used red bell peppers to give the sauce a bright red colour but you can substitute with yellow or orange peppers for a more subdued hue.
- We’ve used red wine vinegar in the recipe to give it a boost of acidity but you can substitute with apple cider vinegar or white wine vinegar if you prefer.
- Use a large pot or Dutch Oven to cook the pasta in the boiling salt water. This will ensure they cook evenly and don’t stick together.
- If you like a spicy sauce feel free to add red chili flakes or a few shakes of your favourite hot sauce.
- Garnish the pasta with grated parmesan cheese (or your favourite vegan alternative) and a sprig of fresh basil.
What To Serve With Roasted Tomato and Pepper Sauce
There’s nothing more comforting than cozying up to a bowl of Roasted Tomato and Pepper Sauce Pasta!
This mouth-watering pasta recipe is typically served as a main course, best served at the table with fresh salads like Burrata Caprese Salad, Garlic Lemon Chickpea Avocado Salad and Fennel, Apple, Celery and Roasted Hazelnut Salad.
While we most commonly pair Tomato and Red Pepper sauce with pasta, it’s very versatile! Since you can substitute it for any classic “red sauce sugo” it’s a great addition to lasagna, pizza or eggplant parmesan. The sauce also tastes great drizzled over grilled seafood or used as a dip for appetizers like Mozzarella Sticks.
If you’re hosting an Italian-themed dinner party we suggest serving Roasted Tomato and Pepper Pasta with other dishes like:
- Creamy Italian Risotto al Limone
- Meat Lovers Italian Stromboli Pizza
- Roasted Tomato and Mozzarella Caprese Risotto
- Grilled Peach and Burrata Salad
- Veal Piccatina al Limone
- Fagioli all’Uccelletto Tuscan Beans in Tomato Sauce
- Spicy Italian Pork Sausage Burgers
Best Pasta Shapes For Holding Sauce
Roasted Tomato and Pepper Sauce is a thin and smooth sauce that works best with pasta shapes that have crevices that cling.
We suggest avoiding long and slender shapes like spaghetti or linguini, opting for the pastas below for the best taste experience:
- Fusilli: this screw-shaped pasta does a great job at holding the sauce and is the variety we used when preparing this recipe.
- Cascatelli: this short-shaped pasta with a pair or ruffles gives texture to create a “sauce trough.”
- Conchiglie: this shell-shaped pasta scoops up sauce with perfection.
- Rotelle: this wheel-shaped pasta has plenty of nooks and crannies to hold a thin sauce.
- Lumache: this snail-shaped pasta boasts thick tubes that can hold sauce well.
How To Store And Reheat Pasta
Store leftover pasta in an airtight container in the refrigerator for 4-5 days.
When ready to eat leftovers, reheat in the microwave or in a skillet over medium heat with a splash water or red wine to help hydrate the noodles.
How To Make Roasted Tomato and Pepper Sauce For Pasta
Roasted Tomato and Pepper Sauce
Equipment
- baking sheet
- French knife
- Food processor
- Large pot
- measuring spoons
- measuring cups
Ingredients
- 700 g Tomatoes
- 2 Large Red Bell Peppers
- 1/3 cup Olive Oil
- 1/2 tsp Dried Oregano
- 1/4 cup Fresh Basil Leaves
- 5 Garlic Cloves
- Salt & Pepper to taste
- 1 tsp Red Wine Vinegar
Instructions
- Pre-heat oven to 275F. Place the rack in the top third of the oven. Line a baking sheet with foil or parchment for easy clean up after roasting.
- Cut tomatoes into halves and remove cores. Cut peppers into quarters and remove any seeds.
- Add olive oil, dried oregano, roughly torn basil, garlic, and salt & pepper to a bowl. Coat tomatoes and peppers in the mixture.
- Place tomatoes and peppers on the baking sheet face up. Add garlic cloves in between the tomatoes and peppers, and place any remaining basil onto the tomatoes and peppers. Place in oven and roast for 2.5 hours.
- Once cooked, let the tomatoes and peppers cool for at least 10 minutes.
- Transfer contents of baking sheet into a food processor and blend until desired consistency is reached. Add red wine vinegar and blitz until combined.
- Serve tossed with your favourite al dente pasta.
Nutrition
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I love vegan pasta!