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Dinner recipe · from the recipe book

Roasted Garlic Red Pepper Tomato Sauce

A smoky, mellow tomato sauce built on oven-roasted red peppers, onion and sweet roasted garlic, simmered until thick and spoonable over roasted or steamed vegetables.

Roasted Garlic Red Pepper Tomato Sauce

Ingredients

  • 12 cloves36 gGarlicwhole head, top sliced off
  • 2 medium240 gRed bell peppercut into wide strips
  • 1 medium110 gYellow onioncut into wedges
  • 1½ tbsp20 gOlive oil
  • 14 oz400 gDiced tomatoes, canned
  • 1 tbsp20 gTomato paste
  • ¾ tsp2 gPaprika (sweet or smoked)smoked
  • 1 tsp1 gDried oregano
  • 1¾ tsp10 gBalsamic vinegar
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • ⅓ cup leaves8 gFresh basiltorn

Steps

  1. Heat the oven to 425°F (220°C) and line a small sheet pan with foil.
  2. Set the garlic head on a square of foil, drizzle with one quarter of the olive oil and wrap it closed.
  3. Toss the bell pepper and onion with half of the olive oil on the sheet pan, add the wrapped garlic, and roast 35 to 40 minutes, until the peppers are charred at the edges and the garlic is soft.
  4. Let the garlic cool 5 minutes, then squeeze the cloves out of their skins.
  5. Heat the remaining quarter of the olive oil in a medium pot over medium heat, stir in the tomato paste, smoked paprika and oregano, and cook 1 minute until brick red.
  6. Add the roasted garlic, roasted pepper, roasted onion and the canned tomatoes, then simmer uncovered 15 minutes, stirring now and then.
  7. Blend the sauce with an immersion blender until mostly smooth, leaving a little texture.
  8. Stir in the balsamic, salt and black pepper, simmer 2 minutes more, then stir in the basil and spoon over vegetables.

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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