Roasted Red Pepper Pizza Sauce

You really can’t go wrong with roasted red peppers. They are absolutely divine. Although my intention in developing this recipe was for pizza, don’t feel you have to limit yourself. This sauce is so versatile you can serve it over pasta, meats, vegetables, you name it! I love to dip my famous vegetable turkey meatballs in this sauce – yummmm.

Yield: 2 cups

cooking spray

1/4 cup finely chopped onion

1 garlic clove, minced

1/4 cup white wine

2 tbsp. tomato paste

1 (8 oz. can) tomato sauce

1 tbsp. chopped fresh oregano

1/8 tsp. freshly ground black pepper

1 (14.5 oz. can) crush tomatoes, undrained

4 or 5 red bell peppers, roasted & chopped

1 tbsp. chopped fresh basil

1/2 tsp. balsamic vinegar

  1. Heat a large saucepan coated with cooking spray over medium-high heat. Add onion to pan; saute 3 minutes or until tender. Add garlic to pan; saute 30 seconds. Stir in wine; cook 30 seconds. Add tomato paste, tomato sauce, oregano, pepper, tomatoes & red pepper. Reduce heat & simmer 20 minutes or until thick. Remove from heat; stir in basil and vinegar. Cool.

To Roast Peppers - preheat broiler. Quarter bell peppers, removing seeds and white membrane.  Place on a baking sheet lined with foil and flatten with your palms. Place in oven (be sure to leave oven door slightly ajar – you always want to do this when broiling). Cook for about 10-20 minutes or until tops are blackened. Remove from oven and place hot peppers in a ZIPLOCK plastic bag (do not use cheap bags – they will melt). Let sit for 20 minutes. Remove peppers from bag and peel off blackened skin.

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