There’s something magical about roasting vegetables—especially when the galley fills with the aroma of sweet tomatoes, caramelized shallots, and rich, golden garlic. This roasted tomato and red pepper sauce is one of my favorite ways to use up fresh produce before it goes soft. It’s vibrant, smoky-sweet, and incredibly versatile.
This versatile sauce can enhance a variety of dishes, making your meals both delightful and convenient. Here are some delicious options to inspire your culinary creativity:
1. **Pasta Perfection**
Toss the roasted tomato and red pepper sauce with your favorite pasta for a quick yet satisfying meal. It pairs beautifully with spaghetti, penne, or even whole grain and gluten-free varieties. Top with freshly grated Parmesan cheese and a sprinkle of fresh herbs for an elegant touch.
2. **Savory Dips**
Serve the sauce as a dip for a colorful charcuterie board. Pair it with an assortment of cheeses, cured meats, olives, and fresh bread or crackers. A drizzle of olive oil or a sprinkle of freshly chopped basil can elevate the presentation even more.
3. **Hearty Pizza Sauce**
Use the sauce as a base for homemade pizza. Spread it over your favorite pizza dough, sprinkle with mozzarella, and add your choice of toppings—grilled vegetables, pepperoni, or fresh spinach all work wonderfully!
4. **Flavorful Soups**
Incorporate the roasted sauce into a creamy soup. Simply blend it with vegetable or chicken broth and a splash of cream to transform it into a velvety soup that’s perfect for cozy evenings or as a starter for a dinner party.
5. **Grilled Chicken or Fish**
Glaze grilled chicken, shrimp, or fish with the sauce for an added burst of flavor. The smoky, savory notes from the roasted vegetables will complement the protein beautifully.
6. **Baked Dishes**
Use the sauce in baked dishes like casseroles or vegetable bakes. Mix it with sautéed vegetables, grains like quinoa or couscous, and some cheese for an easy, one-pan meal.
7. **Stuffed Peppers**
Combine the sauce with cooked rice or quinoa, some cheese, and your favorite spices to stuff into halved bell peppers. Bake until the peppers are tender for a nutritious and colorful meal.
8. **Bruschetta Topping**
Add a spoonful of this sauce to toasted slices of crusty bread for a simple bruschetta. You can also top it with mozzarella or goat cheese, fresh herbs, and a drizzle of balsamic glaze for added flavor.
Roasted Tomato & Red Pepper Sauce
Equipment
- 1 immertion blender or food processer
Ingredients
- 1 pound Cherry tomatoes
- 2 red bell peppers, halved and seeded
- 2 shallots, halved
- 1 whole head of garlic (top sliced off to expose the cloves)
- 2 tbsp tbsp avocado oil
- 1/2 tsp Kosher salt
- 1/4 tsp Fresh cracked pepper
Optional Flavor Boosters:
- 1-2 tbsp Balsamic vinegar Roasted with the vegetables or added after
- Pinch of crushed red pepper flakes (for heat) roasted with the vegetables
- Fresh basil, thyme, or oregano Added after roasting
- A splash of veggie broth or cream (for blending or richness) Added after roasting
- Parmesan or nutritional yeast (for a savory finish) Added after roasting
Instructions
- Preheat the OvenHeat to 450°F (230°C). Line a baking sheet with parchment or foil for easy cleanup.Toss for Even CoatingIn a bowl, toss cherry tomatoes, red pepper halves, and shallots with avocado oil, salt, and pepper until everything is evenly coated. Place them on the baking sheet. Nestle in the garlic head (cut-side up) and drizzle a bit of oil over the top.RoastRoast for 25–30 minutes, until tomatoes are burst and caramelized, shallots are tender, and peppers are blistered. The garlic should be soft and golden.Steam & Peel the PeppersAfter roasting, return the pepper halves to the same bowl and cover with a clean dish towel. Let them steam for at least 10 minutes. This helps loosen the skins. Once cool enough to handle, peel the skins off and discard.Blend the SauceSqueeze the roasted garlic cloves out of their skins and add to a blender or food processor along with the tomatoes, shallots, and peeled peppers. Blend until smooth, adjusting with a splash of water, broth, or cream to reach your desired consistency.Season & FinishTaste and adjust with balsamic vinegar, extra salt, herbs, or chili flakes. Blend again if needed. The flavor gets better as it sits!
⚓ Galley Notes:
- This sauce stores beautifully in the fridge for up to 5 days or can be frozen in small jars or cubes for quick use.
- It’s fantastic as a pasta sauce, base for pizza, topping for grilled proteins, or a dip for fresh bread.
- Make it ahead for a no-fuss meal on busy days
- Want it creamy? Add a spoonful of mascarpone or a drizzle of oat cream before serving.