Description
This Rich Roasted Red Pepper Sauce is a flavorful, tomato-free pasta sauce that comes together in just 30 minutes. Featuring sweet roasted red peppers and aromatic vegetables, this versatile sauce is perfect for pasta, pizza, or as a delicious dip for garlic bread. Its vibrant taste and creamy texture make it a fantastic gluten-free, vegan, and paleo-friendly option to elevate your meals.
Ingredients
Scale
Roasted Peppers
- 4 red bell peppers
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, minced
Seasonings and Liquids
- ¼ – ½ teaspoon crushed red pepper flakes (adjust to taste)
- ¼ teaspoon dried oregano
- 1 teaspoon salt
- 1 cup vegetable broth (ensure tomato-free if avoiding tomatoes)
- 1 tablespoon red wine vinegar
Instructions
- Broil the Peppers: Place the oven rack in the top position and preheat the oven to broil. Arrange the whole red bell peppers on a baking sheet and place under the broiler until the skin blisters and blackens, approximately 5-7 minutes. Turn the peppers a quarter turn and continue broiling each side until all sides are blackened. Remove from the oven and set aside to cool.
- Sauté Aromatics: Heat olive oil in a large saucepan over medium-high heat. Add the finely chopped onion, carrot, and celery. Sauté occasionally until the onion becomes translucent and the carrots soften, about 5-7 minutes. Stir in the minced garlic, crushed red pepper flakes, dried oregano, and salt, cooking for an additional 30 seconds to 1 minute until fragrant. Remove from heat.
- Prepare the Peppers: Once the roasted peppers are cool enough to handle, peel off the charred skin and discard it along with the seeds and stems. Add the peeled peppers to a blender along with the sautéed vegetables and the vegetable broth.
- Blend: Blend the mixture on high speed until completely smooth and creamy, ensuring a silky sauce texture.
- Heat and Season: Pour the blended sauce back into the saucepan and warm over medium heat until heated through. Remove from heat and stir in the red wine vinegar. Adjust seasoning to taste if necessary.
- Serve: Use the sauce immediately over your favorite pasta, as a pizza base, or as a dip for garlic bread. Enjoy!
Notes
- To keep this recipe fully tomato-free, ensure the vegetable broth you use contains no tomato ingredients.
- You can adjust the crushed red pepper flakes to modify the heat level of the sauce to your preference.
- If you prefer a thinner sauce, add a little more vegetable broth when blending.
- This sauce can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.