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5 from 1 vote

Roasted Tomato and Red Pepper Sauce

Made with fresh tomatoes and sweet bell peppers, this Roasted Tomato and Red Pepper Sauce is incredibly flavorful, subtly sweet and so easy to make. Serve on a bed of sourdough pasta for an easy, and delicious week-night meal.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: dinner, lunch
Cuisine: American
Servings: 4 servings
Calories: 105kcal

Ingredients

Sauce

  • 453 grams tomatoes grape, cherry or heirloom tomatoes
  • 226 grams sweet bell peppers or any mild chili pepper
  • 5 cloves garlic
  • 28 grams olive oil
  • 2 filets anchovy optional
  • ½ teaspoon salt plus more to taste
  • ¼ teaspoon black pepper ground (plus more to taste)

Instructions

  • Preheat oven to 400 F
  • Roughly chop tomatoes into 1 inch pieces. Remove the seeds from peppers and chop them into 1 inch pieces. Peel garlic.
  • Place tomatoes, peppers, garlic on a baking pan. Sprinkle salt and pepper over vegetables and lightly toss. Nestle the anchovy filets into the dish (if using), and drizzle olive oil evenly on top.
  • Roast the vegetables for 20 minutes or until soft and lightly charred on top.
  • Remove the baking dish from the oven and transfer to a blender or food processor. Blend until the sauce reaches your desired consistency. Taste the sauce and add more salt and pepper as needed.
  • Serve over a bed of sourdough pasta

Notes

Calorie values are based on the sauce only without any pasta.

Nutrition

Calories: 105kcal | Carbohydrates: 9g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 306mg | Potassium: 412mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2714IU | Vitamin C: 89mg | Calcium: 26mg | Iron: 1mg