Roasted Red Pepper Sauce
Roasted Red Pepper Sauce in 5 minutes! It boasts fresh bright, sweet, smoky roasted red pepper richness, bolstered with aromatic garlic, oregano, basil, thyme, onion and red pepper flakes. It’s simple, explosively flavorful, quick and easy, freezer friendly and pantry friendly – just throw the ingredients into a blender and you’re done! This Roasted Red Pepper Sauce is fabulous on everything it touches from sandwiches, wraps, and burgers to pasta, grain bowls, pizza, eggs, grilled chicken and everything in between!
Servings 2 cups
Ingredients
- 1 16 oz. jar roasted red bell peppers, drained
- 4 tablespoons tomato paste
- 2 tablespoons extra virgin olive oil
- 1-2 cloves garlic, finely minced
- 2 tablespoons packed chopped fresh basil or 1 tsp dried
- 1 teaspoon dried oregano or 1 ½ tablespoons fresh
- 1/2 tsp EACH dried parsley, onion powder, dried thyme
- 1/4 tsp EACH salt, pepper, plus more to taste
- 1/8-1/4 teaspoon red pepper flakes
Instructions
- Add all of the ingredients to a high powered blender and blend to desired consistency, scraping down the sides of the blender as needed.
- Serve with sandwiches, wraps, burgers, Mediterranean grain bowls, pasta, roasted or raw vegetables, eggs, potatoes, etc.
Video
Notes
How to store
- To store: transfer leftover sauce to an airtight container and store in the refrigerator for up to 5 days.
- To freeze: store leftover sauce in freezer bags or freezer-safe containers to up to 6 months. To thaw, place in the fridge overnight.