Smoky Roasted Pepper Tomato Sauce
This tomato sauce is made by roasting peppers until charred, then peeling and blending them with ripe tomatoes and garlic to create a smoky, velvety finish. The cooking process involves roasting, peeling, simmering, and blending, resulting in a rich, multi-layered sauce with a smooth texture and deep smoky flavor.
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Calories: 150kcal
Servings: 4
Equipment
- Oven or Gas Burner
- Blender or Food Processor
- Saucepan
Ingredients
- 4 bell peppers or red chiles preferably red for sweetness
- 2 cloves garlic whole cloves
- 2 cups ripe tomatoes chopped
- 2 tablespoons olive oil for roasting and sautéing
- to taste salt
- to taste black pepper
- 1 teaspoon fresh basil or lemon juice optional brightening
Instructions
- Preheat your oven or turn on a gas burner and place the peppers directly over the flame or on a baking sheet. Roast until the skins are charred and blistered, about 10-15 minutes, turning occasionally for even charring. The peppers should smell smoky and look blackened in spots.
- Transfer the roasted peppers to a bowl and cover with a kitchen towel or place in a bowl covered with plastic wrap. Let them steam for about 10 minutes; this helps loosen the skins for easier peeling.
- Once cooled slightly, peel off the charred skins from the peppers using your fingers or a small knife. Remove the stem and seeds, then roughly chop the roasted peppers.
- In a saucepan, heat a tablespoon of olive oil over medium heat. Add the whole garlic cloves and sauté until fragrant and just beginning to brown, about 1-2 minutes.
- Add the chopped tomatoes to the pan and cook until they start to break down and become saucy, about 8-10 minutes. Stir occasionally to prevent sticking and promote even simmering.
- Stir in the roasted peppers, ensuring they are well coated and blended with the tomato mixture. Let everything simmer for another 10 minutes on low heat, allowing flavors to meld and sauce to thicken slightly.
- Remove from heat and transfer the mixture to a blender or food processor. Blend until smooth and velvety, adjusting with a splash of water or olive oil if needed for a creamy consistency.
- Pour the blended sauce back into the saucepan, reheat gently, and season with salt and black pepper to taste. If desired, stir in chopped fresh basil or a squeeze of lemon juice for brightness.
- Simmer for a few extra minutes to ensure the flavors are well integrated and the sauce is hot through.
- Serve the smoky roasted pepper tomato sauce over your favorite pasta, or use it as a flavorful base for other dishes. Enjoy the vibrant, velvety texture and complex smoky flavor that makes this sauce special.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 400mg | Sugar: 12g | Vitamin C: 45mg | Calcium: 30mg | Iron: 1mg