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Dinner recipe · from the recipe book

Roasted Red Pepper Tomato Pizza Sauce

A thick, sweet-smoky pizza sauce of oven-roasted cherry tomatoes and red pepper, simmered with tomato paste and finished with fresh basil.

Roasted Red Pepper Tomato Pizza Sauce

Ingredients

  • 2⅔ cups400 gCherry tomatoeshalved
  • 1 cup chopped150 gRed bell peppercut into 1-inch pieces
  • ½ medium60 gYellow onioncut into wedges
  • 3 cloves9 gGarlicpeeled, whole cloves
  • 1 tbsp15 gOlive oil
  • 2 tbsp30 gTomato paste
  • 1 tsp1 gDried oregano
  • ¼ tsp0.5 gCrushed red pepper
  • ¼ tsp2 gSalt
  • ¼ tsp0.5 gBlack pepper
  • ⅔ cup leaves15 gFresh basilleaves torn

Steps

  1. Preheat the oven to 425°F (220°C) and line a rimmed baking pan with parchment.
  2. Halve the cherry tomatoes, cut the red bell pepper into pieces, cut the onion into wedges and peel the garlic cloves.
  3. On the pan, toss the cherry tomatoes, bell pepper, onion and garlic with the olive oil, half the salt and the black pepper; spread in one layer.
  4. Roast for 30 to 35 minutes, until the tomatoes collapse and the pepper edges char.
  5. Scrape the roasted vegetables and their juices into a blender or food processor, add the tomato paste, oregano, red pepper flakes and the remaining half of the salt, and pulse to a thick, slightly rustic puree.
  6. Add the basil and pulse a few times just to fleck it through.
  7. 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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