This easy Red Pepper & Tomato Sauce is rich, creamy and so delicious. This healthy sauce recipe is the perfect way to get in your veggies in a delightfully tasty way!
This Red Pepper & Tomato Sauce has become a fast favorite of my family and I love it even more because of the sneaky extra veggies that are in it!
This decadent and indulgent tasting sauce is perfect over pasta, gnocchi or even lasagna. But a crusty baguette along side a bowl of this warm, deliciousness would definitely do the trick for me.
This recipe was inspired by my garden this summer and as we reach the fall I'm finding that I'm in a panic to find new and fun ways to store my excess tomatoes. I've found that this sauce freezes very well and will keep for up to 6 months!
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Why you'll love this recipe
I love love love this sauce. There's is something so cozy about a homemade tomato sauce cooking on the stove on a lazy Sunday. But this sauce is so versatile you could let it simmer all afternoon or whip it up in less than an hour!
Red Pepper & Tomato Sauce is:
- easy to make
- healthy & delicious
- freezer friendly
- hidden veggies
- vegan
- oil free
- gluten free
So no matter who you are feeding, this crowd pleasing sauce is sure to do the trick!
Ingredient Breakdown
Homemade Red Pepper & Tomato Sauce features lots of fresh ingredients and it very straight forward. Here's what you'll need:
- yellow onion - I like to use a sweet onion, but any onion will do.
- small carrot - Hiding a small carrot in this sauce adds a nice consistency and sweetness to the sauce without needing to add any sugar.
- red pepper - Adding a red pepper to tomato sauce is my favorite way to add a boost of umami and a depth of flavor to an otherwise average sauce.
- fresh tomatoes - roma or plum variety are often sought out for the best tomato sauces. However, you can make this sauce with any variety that you have!
- garlic
- oregano
- thyme
- salt
- pepper
- aged balsamic vinegar - a dash this goodness is the perfect touch of acid and sweetness to finish off your sauce
- fresh basil
See recipe card for quantities.
How to make red pepper & tomato sauce
Making a garden fresh tomato sauce can be super simple. No fancy chopping, blanching or peeling required. Follow these simple steps to make this cozy homemade sauce:
- In a large saucepan over medium-low heat, add chopped onion, garlic, carrot and peppers with about ¼ teaspoon of salt. Cook for 5-10 minutes, stirring occasionally and adding a small splash of water it needed to prevent sticking. (Note- you could also use olive oil instead of water sautéing if you don't cook oil-free)
- While that is cooking, remove any hard centers and seeds from the tomatoes and roughly chop. Add them to the pot along with oregano, thyme and another ¼ teaspoon of salt. Mix well and cover. Let this simmer over low heat for 40- 60 minutes, stirring occasionally.
- Remove the heat and use an immersion blender to carefully blend up the sauce to your desired consistency. (Be careful not to burn yourself. If using a stand blender, allow the tomatoes to cool before blending.)
- Stir in the balsamic and pepper to taste. Adjust the salt by adding ⅛ teaspoon at a time. Serve hot over your favorite pasta!
How to enjoy this Garden Fresh Tomato Sauce
This beautiful sauce is so versatile. Enjoy it simply with your favorite pasta or use it any of your favorite recipes that call for sauce like stuffed peppers or lasagna!
Cook up some rigatoni, toss it with red pepper & tomato sauce and add a hefty dollop of vegan ricotta! Pair it with some crusty bread and a side salad for a complete and hearty meal!
These are my favorite dishes to serve with Red Pepper & Tomato Sauce:
Storage
Cooled leftovers can be stored in the fridge for up to 4 days in a sealed container.
Completely cooled red pepper and tomato sauce can be stored in an airtight freezer bag for up to 6 months. To defrost, move the freezer bag to the fridge and let it defrost slowly to ensure that it stays at a safe temperature. Once defrosted, it can be warmed in a sauce pan on the stove until hot.
FAQ
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No. I find that an emulsion blender is the most convenient method of blending the sauce. However, you could also you a stand blender. (Never blend a hot sauce! If using blender, let the soup cool before blending to prevent splattering burns.)
Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
Recipe
Red Pepper & Tomato Sauce
Ingredients
- 1 medium yellow onion roughly chopped
- 6-8 cloves garlic crushed
- 1 small carrot roughly chopped small
- 1 large red bell pepper deseeded & roughly chopped
- 2½-3 pounds tomatoes, roma or plum* roughly chopped and seeds removed
- 1 tablespoon oregano
- ½ tablespoon thyme
- ½-¾ teaspoon salt
- pepper, to taste
- 1-2 tablespoon aged balsamic vinegar
- basil optional for serving
Instructions
- In a large saucepan over medium-low heat, add chopped onion, garlic, carrot and peppers with about ¼ teaspoon of salt. Cook for 5-10 minutes, stirring occasionally and adding a small splash of water it needed to prevent sticking. (Note- you could also use olive oil instead of water sauteeing if preferred.)
- While that is cooking, remove any hard centers and seeds from the tomatoes and roughly chop. Add them to the pot along with oregano, thyme and another ¼ teaspoon of salt. Mix well and cover. Let this simmer over low heat for 40- 60 minutes, stirring occasionally.
- Remove the heat and use an immersion blender to carefully blend up the sauce to your desired consistency. (Be careful not to burn yourself. If using a stand blender, allow the tomatoes to cool before blending.)
- Stir in the balsamic and pepper to taste. Adjust the salt by adding ⅛ teaspoon at a time. Serve hot over your favorite pasta!
Notes
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Luna says
I can't wait for tomato season, so I can make this sauce again! I love how packed with veggies it is, my kids didn't even notice the difference.