There is something so comforting about making pasta sauce.
For one, it’s really a labor of love. Not because it necessarily takes a lot longer than other recipes, but making pasta sauce from scratch is a very intentional thing.
I mean, there are almost too many canned & bottled pasta sauces out there. The convenience of pre-made pasta sauce is unmatched. And also, most are pretty damn good.
But nothing compares to homemade sauce.
Aaaaand nothing compares to the way your kitchen smells when garlic and onions are simmering in olive oil. There’s seriously something magic about cooking Italian from scratch.
Most pasta sauce recipes either use canned crushed tomatoes or require a blender. This recipe breaks the tomatoes down (along with red peppers and lots of garlic) in the over, so there’s no need to purchase a canned product.
I don’t have anything super against canned products, but if you can avoid them, why not? Less waste, fewer preservatives… it’s a win win.
I also would say you don’t need a blender for this recipe, but if you like a super smooth pasta sauce, then you may wanna stick an immersion blender in here at the end or toss everyting into a blender.
Personally? I don’t mind a little texture.
On the continuum of smooth cream sauces to chunky tomato sauces, this roasted red pepper sauce is firmly in the latter category.
Don’t worry, though. This isn’t your classic Prego marinara. Lots of herbs and chili flakes add flavor and kick to this sauce, putting it somewhere between a marinara and an arrabiata.
Also, this sauce doesn’t have any sneaky dairy in it, like a lot of bottled sauces. So it’s a great go-to to accompany any vegan pasta dishes (I’m thinking lasagnas, baked pasta, or just some spaghetti), pastas, or even just as a dipping sauce!
Enjoy! xx
- 1 large red bell pepper
- 1½ cups cherry tomatoes
- 1-2 cloves garlic
- 4 tbsp olive oil, divided
- 2 tsp dried or fresh thyme
- 2 tsp sea salt, divided
- scant ¼ cup diced red onion
- 1 tsp crushed red pepper
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp onion powder
- ½ tsp garlic power
- ¼ tsp ground black pepper
- ½ cup water
- Preheat the oven to 400ºF and line a baking sheet with foil, parchment, or a silicone liner.
- Chop a large red bell pepper into small strips and wash and then halve your cherry tomatoes (don't wash out seeds!). Mince 1-2 cloves garlic.
- Toss together pepper, tomatoes, and garlic on baking shset and drizzle with 2 tbsp olive oil, thyme, and 1 tsp salt.
- Bake in preheated oven for 30-40 minutes. Broil under high heat for one minute, watching carefully so that nothing burns too much!
- Remove baking sheet and set aside on a wire rack. Meanwhile, in a saucepan over medium heat, heat remaining 2 tbsp olive oil and add crushed red pepper, chili powder, cumin, onion powder, garlic powder, ground black pepper, and remaining 1 tsp sea salt.
- Add onion and sauté until onions are translucent and fragrant.
- Add roasted peppers and tomatoes. Try your best to transfer everything from the baking sheet, including the residual oil, garlic, and herbs, into the pan. Mix until well coated in oil.
- Add ½ cup water and stir. Using a potato masher or a large fork, mash until you reach a chunky, sauce-like consistency.
- Continue to simmer until most of the water is absorbed and sauce has thickened. Remove from heat and serve as desired.
