Why do you roast the vegetables before simmering them?

Roasting the red bell pepper, cherry tomatoes, and garlic caramelizes their sugars, intensifying their flavor and sweetness, which adds depth to the final sauce.

What's the best way to achieve a chunky consistency for this sauce?

After adding the roasted vegetables and water to the saucepan, use a potato masher or a large fork to mash the ingredients until you reach your desired chunky, sauce-like texture.

Can I adjust the spice level in this Red Pepper Tomato Sauce?

Yes, you can easily adjust the crushed red pepper to your preference for more or less heat. The other spices like chili powder and cumin contribute to flavor rather than heat.

How should I store leftover Red Pepper Tomato Sauce?

Store any leftover sauce in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for longer storage, up to 2-3 months.

What are some good ways to serve this Red Pepper Tomato Sauce?

This versatile sauce is excellent tossed with pasta, spread on pizza, used as a base for stews, or served with plant-based meatballs or roasted vegetables.

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Red Pepper Tomato Sauce
[Vegan]

MS By: Medha Swaminathan

Author Bio

Mediterranean-inspired dinners and decadent desserts. Medha Swaminathan, blogger at Whisk & Shout, is an environmentally conscious... Read More

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Close-up of a vibrant, chunky Red Pepper Tomato Sauce, rich reddish-orange in color, served in a bowl, garnished with fresh thyme leaves.

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Red Pepper Tomato Sauce [Vegan]

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Ingredients You Need for Red Pepper Tomato Sauce [Vegan]

1 large red bell pepper
1 1/2 cups cherry tomatoes
1-2 cloves garlic
4 tablespoons olive oil, divided
2 teaspoons dried or fresh thyme
2 teaspoons sea salt, divided
scant 1/4 cup diced red onion
1 teaspoon crushed red pepper
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic power
1/4 teaspoon ground black pepper
1/2 cup water

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How to Prepare Red Pepper Tomato Sauce [Vegan]

Preheat the oven to 400ºF and line a baking sheet with foil, parchment, or a silicone liner.
Chop a large red bell pepper into small strips and wash and then halve your cherry tomatoes (don't wash out seeds!). Mince 1-2 cloves garlic.
Toss together pepper, tomatoes, and garlic on baking sheet and drizzle with 2 tbsp olive oil, thyme, and 1 tsp salt.
Bake in preheated oven for 30-40 minutes. Broil under high heat for one minute, watching carefully so that nothing burns too much!
Remove baking sheet and set aside on a wire rack. Meanwhile, in a saucepan over medium heat, heat remaining 2 tbsp olive oil and add crushed red pepper, chili powder, cumin, onion powder, garlic powder, ground black pepper, and remaining 1 tsp sea salt.
Add onion and sauté until onions are translucent and fragrant.
Add roasted peppers and tomatoes. Try your best to transfer everything from the baking sheet, including the residual oil, garlic, and herbs, into the pan. Mix until well coated in oil.
Add ½ cup water and stir. Using a potato masher or a large fork, mash until you reach a chunky, sauce-like consistency.
Continue to simmer until most of the water is absorbed and sauce has thickened. Remove from heat and serve as desired