Roasted Red Pepper Sauce
Roasted Red Pepper Sauce
Description
Create a rich and smoky Roasted Red Pepper Sauce! This versatile, healthy alternative to tomato sauce is perfect for pasta, meats, or as a flavorful dip.
Ingredients
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Instructions
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Wash the Red Bell Peppers thoroughly. Cut each pepper into large pieces, discarding the seeds and the white membranes inside.
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Place the pepper pieces in a baking dish. Drizzle with Olive Oil, sprinkle with Salt and Black Pepper, then toss to coat.
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Arrange all the pepper pieces skin-side up in the dish.
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Place the baking dish in the oven. Turn on only the broiler (grill function) until the skin of the peppers starts to char and blister.
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This typically takes 15-20 minutes, but keep a close eye on them to prevent burning.
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Once the skin is charred, immediately remove the dish from the oven and cover it tightly with foil or transfer the hot peppers to a bowl and cover it with plastic wrap.
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Let them cool completely. This steaming process helps loosen the skin.
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Once cool enough to handle, peel the charred skin off the peppers. It should come off easily. Discard the skin.
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Transfer the peeled roasted red peppers to a food processor or blender. Blend until completely smooth.
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You can add a tablespoon of water if needed to reach your desired consistency.
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Your Roasted Red Pepper Sauce is now ready! Use it as a healthier alternative to tomato sauce for pasta, serve it alongside grilled meats, or use it as a dip.
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Store any leftover sauce in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Serving Size
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Approximately 1.5 - 2 cups of sauce
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