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Dinner recipe · from the recipe book

Roasted Pepper and Cherry Tomato Pizza Sauce

A thick, sweet-smoky pizza sauce from oven-roasted cherry tomatoes, red and green bell peppers and whole garlic, blended with oregano and a hint of red pepper heat.

Roasted Pepper and Cherry Tomato Pizza Sauce

Ingredients

  • 3 cups450 gCherry tomatoeshalved
  • 2 medium240 gRed bell peppercut into 1-inch strips
  • 1 medium119 gGreen bell peppercut into 1-inch strips
  • 1 medium110 gRed onioncut into wedges
  • 5 cloves15 gGarliccloves peeled, left whole
  • 1½ tbsp20 gOlive oil
  • 2 tbsp30 gTomato paste
  • 2 tsp2 gDried oregano
  • ½ tsp1 gCrushed red pepper
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line a rimmed sheet pan with parchment.
  2. On the pan, toss the cherry tomatoes, red bell pepper, green bell pepper, red onion and garlic with the olive oil and half of the salt, then spread them in one layer with the cherry tomatoes cut side up.
  3. Roast for 30 to 35 minutes, until the red bell pepper and green bell pepper are charred at the edges and the cherry tomatoes have collapsed.
  4. Let the roasted vegetables cool on the pan for 5 minutes, then scrape them and their juices into a blender.
  5. Add the tomato paste, oregano, red pepper flakes, black pepper and the remaining half of the salt, and pulse to a thick, slightly chunky sauce.
  6. Let the sauce cool before spreading it thinly over pizza dough; it keeps covered in the fridge for up to 4 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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