Roasted Tomato & Red Pepper Sauce

This roasted tomato and red pepper sauce is bursting with deep, sweet flavor from oven-charred cherry tomatoes, red peppers, shallots, and garlic. Blended to silky perfection, it’s a simple, versatile sauce that’s perfect for pasta, pizza, grain bowls, or dipping—made right in your galley with minimal fuss and maximum flavor.

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Prep Time 15

Cook Time 30

Course Appetizer, entree

Cuisine American

Servings cups

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 Oven
Heat to 450°F (230°C). Line a baking sheet with parchment or foil for easy cleanup.
Toss for Even Coating
In 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.
Roast
Roast 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 Peppers
After 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 Sauce
Squeeze 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 & Finish
Taste 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.

Keyword tomato sauce