I’ve got a comforting sauce ready for you to eat. This roasted bell pepper sauce is warming and perfect with your next pasta or rice dish, or for instance as a dip with some bread.
A base to any good meal is a comforting sauce, this sauce does exactly what it is meant for. The sweets bell peppers mixed with tomatoes adds a bright red colour to your dish. It’s a base you can build on and in this post I’ll explain exactly how. And if you love bell peppers you should try this recipe for bulgarian kyopolou, it’s a smoky bell pepper and eggplant dip.
Pictured above I’m breaking a piece of bread to dip into the roasted bell pepper sauce. Whenever I make a thick sauce I love putting it on the table as something to dip with bread. This is something I learned from my sister in law who moved here from Morocco. She has taught me a lot! There’s something extra comforting sharing a bowl of food at the table.
Another way to eat the roasted bell pepper sauce is with pasta. Pictures at the beginning of the post I used a lentil pasta to turn this sauce into a meal. To add even more protein you could add more legumes or plant-based protein of choice like vegan “chicken” pieces.
Roasted bell peppers to get an amazing sauce.
Here I have an oven tray with bell peppers ready to go into the oven. If you don’t have an oven you can roast them on the stove over and open flame, flipping them until the skin is charred. I prefer using the oven when I’m doing multiple.
One Love, Jason
Roasted Bell Pepper Sauce
- 4 bell peppers roasted
- 1 red onion finely chopped
- 5 cloves garlic minced
- 2 tomatoes chopped
- 1 Raw Jalapeno chopped
- 1 tbsp tomato pureé
- 1 vegetable boullion cube
- 1 tbsp fresh oregano chopped
- 1 tsp smoked paprika powder
- 1 tsp garam masala
- 400 ml tomato sauce
- 20 grams pine nuts roasted
- to taste salt and pepper
- Turn the oven broiler on its highest temp. Place the bell peppers on a parchment paper lined oven tray and place it in the oven. Leave them here for about 40 minutes. Check on them every 12 minutes or so to turn them so they evenly roast. When the skin is dark charred remove from the oven en place in a bowl, cover the bowl to let them steam. Once cooled down you can easily peel away the skin, deseed and cut in strips. Try to save the liquid they release.
- While roasting the bell peppers you can start making the sauce. Warm a pan over medium heat. Add a tbsp of oil, onions, garlic, tomatoes, jalapenos and tomato puree. Cook this until most of the moisture has evaporated for about 7 minutes. Add the remaining ingredients including the bell peppers and cook this for about 15 minutes. You are ready to serve. Eat as a dip with bread or use it as a pasta sauce. Garnish with basil & pine nuts. Enjoy!