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Lunch recipe · from the recipe book

Roasted Garlic and Red Pepper Pizza Sauce

A thick, smoky-sweet tomato sauce with mellow roasted garlic and charred red pepper, simmered until spreadable for pizza.

Roasted Garlic and Red Pepper Pizza Sauce

Ingredients

  • 14 oz400 gDiced tomatoes, canned
  • 2 medium240 gRed bell pepperseeded and cut into wide strips
  • 12 cloves36 gGarlicwhole head, top sliced off
  • 2 tbsp30 gTomato paste
  • 1 tbsp14 gOlive oildivided
  • 1 tsp1 gDried oregano
  • ¾ tsp2 gPaprika (sweet or smoked)smoked
  • ¼ tsp0.5 gCrushed red pepper
  • ¼ tsp2 gSalt
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line a small baking dish with foil.
  2. Set the garlic head cut side up in the dish, drizzle it with half of the olive oil and wrap it loosely in the foil.
  3. Toss the red bell pepper strips with the remaining half of the olive oil and spread them beside the wrapped garlic.
  4. Roast for 40 minutes, until the garlic is soft and golden and the pepper edges are charred.
  5. Let the garlic cool for 5 minutes, then squeeze the cloves out of their skins into an oven-safe saucepan or deep baking dish.
  6. Add the roasted red pepper, canned tomatoes, tomato paste, smoked paprika, oregano, red pepper flakes, salt and black pepper, and mash or blend with a stick blender until mostly smooth.
  7. Return the sauce, uncovered, to the oven for 15 minutes, stirring once, until thick enough to hold a line when a spoon is dragged through it.
  8. Cool slightly before spreading on pizza dough; refrigerate leftovers up to 5 days.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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