Roasted Red Pepper Pasta Sauce

Roasted Red Pepper Pasta Sauce is an easy homemade sauce that is ready in 30 minutes! Free of tomatoes, but packed with Italian flavor.

My husband recently did an allergy test and it came back with some life altering results. He was intolerant to TOMATOES.

The jewel of summer! Sweet plump juicy tomatoes. How was I supposed to eat my beloved Rustic Tomato Fusilli Soup, my hearty Tomato Cannellini Cassoulet, or creamy dreamy Truffle Alfredo Pasta with freshly sliced cherry tomatoes?! Let alone caprese salad, pasta sauce, pizza, and juicy tomatoes straight off the vine.

This relationship was on rocky ground. We were truly learning the meaning of "for better, or for worse." I was seriously beginning to doubt how to make dinner time work. Would I be poisoning him every time my pizza itch needed scratched? Or would I become a literal closet tomato eater so that I didn't tempt him to eat his forbidden fruit? How were we ever going to make it through this?!

The answer became apparent when 3 weeks later I received the results for my very own intolerance test. I too was intolerant to tomatoes. And while my closet tomato eating ceased, my craving for tomato sauce did not.

Now that our marriage was once again a united front against our intolerances, I set out to make a red pasta sauce that had true Italian flavor without any 'maters.

Enter, Roasted Red Pepper Pasta Sauce.

This sauce is hearty and thick like a good marinara. It is sweet and tangy like a good tomato based sauce thanks to a few tricks. We roast the peppers in a crazy hot oven to bring out their sweetness and add a dash of red wine vinegar once the Roasted Red Pepper Pasta Sauce has cooked town to add that signature tang.

A pinch of oregano and crushed red pepper plus a glug of good olive oil add true Italian flavor.

Through my experimenting, I discovered a few perks of cooking up tomatoless sauce. Our Roasted Red Pepper Pasta Sauce develops flavor so much faster than marinara. Since we don't need to cook off the acidity in tomatoes, we can whip up homeade pasta sauce in 30 minutes.

Another perk is the texture of this pasta sauce. It is creamier than its tomato counterpart. While this isn't a cream sauce, the texture of our Roasted Red Pepper Pasta Sauce has a softer, more luxurious mouthfeel.

Use it as pizza sauce, pasta sauce, or on a meatball sub. This Roasted Red Pepper Pasta Sauce can't be stopped!

Roasted Red Pepper Pasta Sauce

★★★★★ 5 from 2 reviews

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Sides
• Cuisine: dairy-free, egg-free, gluten-free, grain-free, nut-free, paleo, soy-free, vegan, vegetarian

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Description

Roasted Red Pepper Pasta Sauce is an easy homemade sauce that is ready in 30 minutes! Free of tomatoes, but packed with Italian flavor. This homemade sauce is ready for your pasta, pizza, or to dunk a big slice of toasty garlic bread in in just 30 minutes!

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Ingredients

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• 4 red bell peppers
• 1 tablespoon olive oil
• 1 onion (finely chopped)
• 1 carrot (finely chopped)
• 1 stalk celery (finely chopped)
• 2 cloves garlic (minced)
• ¼ -½ teaspoon crushed red pepper flakes (more or less to taste)
• ¼ teaspoon dried oregano
• 1 teaspoon salt
• 1 cup vegetable broth
• 1 tablespoon red wine vinegar

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Instructions

1. Place the oven rack on the top setting and set the oven to broil. Line up your peppers on a sheet pan and place them in the oven until the top is blistered and black, about 5-7 minutes. Remove the peppers and turn ¼ turn to the next side and return them to the oven. Repeat until all sides are black. Remove from the oven and set aside.
2. Heat the oil in a large sauce pot over medium-high heat. Add in the onion, carrot, and celery. Cook, stirring occasionally, until the onion is translucent and the carrots are tender. Add in the garlic, crushed red pepper, oregano, and salt. Cook for another 30 seconds to 1 minute until the garlic is fragrant. Remove from the heat and set aside.
3. When the peppers are cool enough to touch, remove the skin and seeds and discard them. Add the peppers to a blender with the cooked vegetables and broth. Blend on high until smooth. Return to the pot and heat over medium until the sauce is warmed through. Remove from the heat and stir in the red wine vinegar. Taste and adjust seasonings if needed. Serve with your favorite pasta!

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Notes

If you need this recipe to be tomato free, be sure to use a vegetable broth that is also tomato free.