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Spicy Roasted Red Pepper & Tomato Sauce {No Blender!}

December 3, 2018 by Medha 17 Comments

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

5.0 from 3 reviews
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Spicy Roasted Red Pepper & Tomato Sauce {Vegan + GF!}
Author: Whisk & Shout
Recipe type: Lunch, Dinner
Cuisine: Italian
Prep time:  10 mins
Cook time:  40 mins
Total time:  50 mins
Serves: 1½ cups
 
This spicy and chunky roasted red pepper and tomato sauce is spicy, simple, and perfect on pasta or pizza!
Ingredients
  • 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
Instructions
  1. Preheat the oven to 400ºF and line a baking sheet with foil, parchment, or a silicone liner.
  2. 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.
  3. Toss together pepper, tomatoes, and garlic on baking shset and drizzle with 2 tbsp olive oil, thyme, and 1 tsp salt.
  4. Bake in preheated oven for 30-40 minutes. Broil under high heat for one minute, watching carefully so that nothing burns too much!
  5. 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.
  6. Add onion and sauté until onions are translucent and fragrant.
  7. 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.
  8. Add ½ cup water and stir. Using a potato masher or a large fork, mash until you reach a chunky, sauce-like consistency.
  9. Continue to simmer until most of the water is absorbed and sauce has thickened. Remove from heat and serve as desired.
3.5.3251

 

Filed Under: Autumn Recipes, Cuisines, Dinner, Events, Gluten Free, Holiday, Italian, Lunch, Seasonal Recipes, Special Diets, Vegan, Vegetarian, Winter Recipes

Roasted Brussels Sprouts Quinoa Salad with Pistachio Gremolata

November 7, 2016 by Medha 32 Comments

I’m so excited for the holidays.

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I’ve been mildly homesick ever since fall break, which is a little unnatural for me, and I’ve attributed it to my longing for the holidays and all the festive baking, decorating, and music I love at home…. 

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{Vegan} Autumn Superfood Kale Salad

October 25, 2016 by Medha 40 Comments

Remember how I said I wasn’t giving up on salads? This is me not giving up.

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This salad combined every autumn superfood in one bowl. So not only is it seasonal, but it’s so so good for you…. 

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Filed Under: Appetizers, Autumn Recipes, Dinner, Events, Healthy January, Lunch, Salad, Seasonal Recipes, Special Diets, Thanksgiving, Uncategorized, Vegan, Vegetarian

Flourless Vegan Pumpkin Almond Butter Cookies

October 18, 2016 by Medha 42 Comments

Midterms are over, and fall break is in two days!!

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I can’t believe how quickly time is passing, and how different this year feels than the last…. 

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Filed Under: Autumn Recipes, Cookies, Dessert, Gluten Free, Healthy January, Ingredients, Minimal Ingredients, One Pot/Pan/Skillet/Bowl, Preparation, Pumpkin, Seasonal Recipes, Special Diets, Vegan, Vegetarian

Warm Roasted Vegetable Farro Salad

October 5, 2016 by Medha 28 Comments

Oh, roasted veggies. What did I do before I knew about roasted veggies?

Warm Roasted Vegetable Farro Salad | Whisk and Shout

I used to only cook veggies by sautéeing them in canola oil, without a lick of seasoning. No wonder I wasn’t exactly a huge fan.

… 

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Filed Under: Appetizers, Autumn Recipes, Dinner, Events, Healthy January, Lunch, Salad, Seasonal Recipes, Thanksgiving, Vegetarian, Winter Recipes

Apple Pie Streusel Bars with Dulce de Leche!

September 26, 2016 by Medha 30 Comments

It may be 83829783° here right now, but I heard a whisper this weekend that it’s going to be cooling down this week.

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So I guess I’ll suck it up and stop posting salad recipes and accept that it’s fall now, even if I have yet to wear a sweater…. 

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Filed Under: Autumn Recipes, Bars & Brownies, Dessert, Events, Seasonal Recipes, Thanksgiving, Vegetarian

Vegan S’mores Skillet Cookie!

August 30, 2016 by Medha 25 Comments

Nothing says the End of Summer like s’mores.

Vegan S'mores Skillet Cookie! | Whisk and Shout

And also the fact that I’m typing this as I move into college. That might also suggest that summer is over.

… 

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Filed Under: 30 Minutes or Less, Autumn Recipes, Chocolate, Coconut, Cookies, Dessert, Ingredients, One Pot/Pan/Skillet/Bowl, Preparation, Seasonal Recipes, Skillet Desserts, Special Diets, Summer Recipes, Vegan, Vegetarian, Winter Recipes

Vegan No-Bake Biscoff Tartlets!

February 12, 2016 by Medha 35 Comments

Watching someone experience biscoff spread, otherwise known as cookie butter, for the first time is like when a baby takes its first steps- it’s truly magical.

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No, I’m not exaggerating. There’s just something so unique about the cinnamon-y, gingerbread-like flavor of speculoos spread…. 

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Filed Under: Autumn Recipes, Cookie Butter, Dessert, Minimal Ingredients, No-Bake, Pies & Tarts, Single Serving, Vegan, Winter Recipes

Vegan Gooey Salted-Caramel Pecan Turtle Bars

December 28, 2015 by Medha 54 Comments

Shortly after I began this blog, I mentioned in a post that pecan bars are my family’s way to ring in the New Year.

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Filed Under: Autumn Recipes, Bars & Brownies, Chocolate, Dessert, Holiday, Thanksgiving, Uncategorized, Vegan, Winter Recipes

Maple Peanut Butter Blondies

November 30, 2015 by Medha 82 Comments

Now that Thanksgiving’s over and radio stations are playing nonstop Christmas music (that’s a shoutout to you, 97.1), I’m ready to share a ton of holiday baking recipes.

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I was just talking to my Jewish friend about how much I love Christmas, despite not being Christian. … 

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Filed Under: Autumn Recipes, Bars & Brownies, Dessert, Minimal Ingredients, One Pot/Pan/Skillet/Bowl, Peanut Butter, Vegan, Winter Recipes

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