Roasted Red Bell Pepper Sauce

With very basic ingredients and in under one hour, you will enjoy this most delicious, nutty, and most versatile red bell pepper sauce made with tomato and walnut, so perfect for a ton of dishes like pasta, pizza, and many more.

Course Appetizer, Dips, Sauces, Side Dish

Cuisine American, Eastern Europe, Mediterranean

Diet Gluten Free, Low Lactose, Vegan

Prep Time 10

Cook Time 30

Total Time 35

Servings servings

Calories 205kcal

Author Ramona Sebastian

Equipment

1 blender
1 knife
1 oven tray
1 chopping board
1 glass bowl

Ingredients

3 medium red bell peppers
15 medium cherry tomatoes
2 small red onions
2 small shallots Jersey type or Pesandor type (pink long)
3 small garlic cloves
1 handful walnuts
10 sprigs fresh basil
⅛ teaspoon cayenne pepper
1 tablespoon olive oil
½ teaspoon turmeric
¼ teaspoon Celtic Salt
⅛ teaspoon Black pepper

Instructions

Preheat oven to 200℃/400℉, gather all the ingredients needed and prepare (peel, wash, chop) whatever ingredients need preparation.
Place the washed peppers, tomatoes, peeled garlic, and chopped onions. You may trizzle a tablespoon of olive oil, add a pinch of salt, and some freshly ground black pepper.
Roast those for 30 minutes until tomatoes and onions shrivel, and bell pepper chars slightly. To remove the skins of the peppers, remove them from the oven tray and put in a ceramic bowl, cover and let them cool for 10-15 minutes before peeling the skin.
Once cool, remove the skin, seeds, and the core and place in the blender with all the other ingredients.
Blend the pepper sauce to the desired consistency. You may also very well toss everything in a jug and use an immersion blender if you prefer.
Dish out the sauce or use however you intend to use it and if you have any leftover, jarr it and cover with olive oil just like in step 7 and 8 in the pictures above. Refrigerate and use later.

Notes

Red bell peppers work really well in this recipe, but any other red peppers will be as good.

Nutrition