Roasted Red Pepper Tomato Sauce Recipes

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ROASTED RED PEPPER AND TOMATO SOUP



Roasted Red Pepper and Tomato Soup image

On a cold Canadian winter night this soup just hits the spot. Serve with warm cornbread and salad. Or go Mexican tonight.

Provided by Carol Crane

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 1h40m

Yield 6

Number Of Ingredients 15

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3 red bell peppers
4 large tomatoes - peeled, seeded and chopped
1 ½ teaspoons dried thyme
2 teaspoons paprika
⅛ teaspoon white sugar
6 cups chicken broth
salt and pepper to taste
1 pinch ground cayenne pepper
1 dash hot pepper sauce
2 tablespoons butter
1 ½ tablespoons all-purpose flour
6 tablespoons sour cream

Steps:

  • Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
  • Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
  • Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
  • Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
  • Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
  • Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.

Nutrition Facts : Calories 170 calories, Carbohydrate 14.2 g, Cholesterol 16.5 mg, Fat 9.6 g, Fiber 3.5 g, Protein 7.6 g, SaturatedFat 4.9 g, Sodium 812.4 mg, Sugar 7.3 g

REALLY EASY ROASTED RED PEPPER SAUCE



Really easy roasted red pepper sauce image

This red pepper sauce is so handy to have bagged in the freezer. The recipe makes enough for two meals - use as a base for baked gnocchi or pasta

Provided by Amanda Grant

Time 1h10m

Yield 8 (or 2 meals for 4)

Number Of Ingredients 7

4 red peppers (or a mix of red, orange and yellow), cut into chunks
2 onions , roughly chopped
2 garlic cloves (skin left on)
2 tbsp olive oil
2 x 400g cans peeled plum tomatoes
2 tsp red wine vinegar
1 tsp light soft brown sugar

Steps:

  • Heat oven to 190C/170C fan/gas 5. Toss the peppers and onions with the garlic and olive oil, and spread out in a roasting tin. Roast for 40 mins, then add the tomatoes, red wine vinegar and sugar, and roast for another 20 mins. Tip into a food processor and blend until smooth. Season to taste.

Nutrition Facts : Calories 83 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein

ROASTED RED PEPPER CREAM SAUCE



Roasted Red Pepper Cream Sauce image

A light and creamy sauce with puree of roasted red peppers as the base. It is excellent on any type of pasta, but tortellini or ravioli seems to be the best match. The prep time is rather long, but the result is definitely worth it. Freezes well. In fact, the taste may improve slightly.

Provided by BOB BAILEY

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 50m

Yield 8

Number Of Ingredients 8

2 large red bell peppers
2 tablespoons minced garlic
¼ cup fresh basil
3 tablespoons extra virgin olive oil
2 cups half-and-half
¼ cup grated Romano cheese
4 tablespoons butter
salt and pepper to taste

Steps:

  • Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
  • Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
  • In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
  • Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.

Nutrition Facts : Calories 205.6 calories, Carbohydrate 5.9 g, Cholesterol 41.5 mg, Fat 18.9 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 9.3 g, Sodium 257.7 mg, Sugar 1.8 g

ROASTED RED PEPPER SAUCE



Roasted Red Pepper Sauce image

This sauce is perfect over seafood, grilled or roasted chicken and turkey, broiled flank steak, and roasted vegetables; it's also amazing with pasta. Try substituting an equal amount of oil-packed sun-dried tomatoes for the roasted red peppers.

Provided by Robin Miller : Food Network

Categories     condiment

Time 20m

Yield makes 2 cups, 4 servings

Number Of Ingredients 6

1 cup roasted red peppers (from water-packed jar)
1 cup reduced-sodium vegetable or chicken broth
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/4 cup fresh basil leaves
Salt and freshly ground black pepper

Steps:

  • In a blender, combine the red peppers, broth, vinegar, and oil and process until smooth. Transfer mixture to a small saucepan and set over medium heat. Bring to a simmer, partially cover, and simmer for 10 minutes. Remove from the heat and stir in the basil. Season, to taste, with salt and pepper. Let come to room temperature and store in a plastic container in the refrigerator for up to 1 week or in the freezer up to 3 months.

ROASTED RED PEPPER TOMATO SAUCE



Roasted Red Pepper Tomato Sauce image

Categories     Sauce     Fruit Juice     Blender     Garlic     Tomato     Side     Roast     Lemon     Bell Pepper     Fall     Gourmet

Number Of Ingredients 6

1 small head garlic (2 inches in diameter)
1/2 pound plum tomatoes, halved lengthwise
1 large red bell pepper (1/2 pound)
1 teaspoon olive oil
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon balsamic vinegar, or to taste

Steps:

  • Preheat oven to 375°F.
  • Cut off and discard top quarter of garlic head and wrap remainder in foil. Arrange tomatoes, cut sides up, in a foil-lined 13- by 9- by 2-inch baking pan and sprinkle lightly with salt. Add whole bell pepper and garlic (in foil) to pan and roast vegetables in middle of oven 1 hour.
  • Transfer bell pepper to a bowl and cover bowl with plastic wrap, then let stand about 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and transfer to a food processor or blender along with tomatoes.
  • Unwrap garlic and squeeze roasted cloves from skin into food processor. Add remaining ingredients and salt and pepper to taste, then purée sauce until smooth.

GRILLED RED PEPPER-TOMATO SAUCE



Grilled Red Pepper-Tomato Sauce image

Provided by Bobby Flay

Categories     condiment

Time 35m

Yield 4 servings

Number Of Ingredients 8

2 red peppers, grilled, peeled and chopped
2 plum tomatoes, grilled until charred on all sides, and coarsely chopped
2 tablespoons red wine vinegar
1 tablespoon honey
1/4 cup chopped fresh cilantro leaves
1/4 cup olive oil
Salt
Freshly ground black pepper

Steps:

  • Combine the pepper, tomatoes, vinegar, honey and cilantro in a food processor and process until smooth. With the motor running, slowly add oil and season with salt and pepper.

ROASTED RED PEPPER AND TOMATO SAUCE



Roasted Red Pepper and Tomato Sauce image

Provided by John Ash

Categories     Condiment/Spread     Sauce     Pepper     Tomato     Broil     Summer     Grill/Barbecue     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 6

1 7- to 8-ounce red bell pepper
2 plum tomatoes
1/4 cup extra-virgin olive oil
1 tablespoon apple cider vinegar
1 garlic clove, peeled
1/8 teaspoon cayenne pepper

Steps:

  • Char bell pepper and tomatoes directly over gas flame or in broiler until blackened on all sides. Transfer tomatoes to plate. Enclose pepper in paper bag 10 minutes. Peel, halve, and seed tomatoes; place in blender. Peel, seed, and chop pepper; add to blender. Add oil, vinegar, garlic, and cayenne; blend until smooth. Season sauce with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

ROASTED RED PEPPER AND TOMATO PASTA SAUCE



Roasted Red Pepper and Tomato Pasta Sauce image

My own creation after many trials and errors. The key here is the roasted garlic; it really gives the recipe a robust flavour. The result is a sweet, lovely and flavourful sauce.

Provided by KitchenKelly

Categories     Sauces

Time 1h10m

Yield 8 , 8 serving(s)

Number Of Ingredients 9

1 head garlic
1 tablespoon olive oil
1 (16 ounce) can diced tomatoes (undrained)
1 large red bell pepper
1 pinch red pepper flakes (optional)
1 teaspoon sugar
1/2 teaspoon balsamic vinegar
1 teaspoon cornstarch
1 dash salt, to taste

Steps:

  • Preheat oven to 375°F.
  • Cut top 1/4 off garlic head and cut around to expose as many cloves as possible.
  • Drizzle with olive oil and place on a baking dish or in a roasting pan (I usually roast vegetables along side it because it makes the vegetables nice and garlicky).
  • Place whole red pepper in dish and place in oven.
  • Roast for 1 hour or until cloves are soft and mushy inside (you should be able to squeeze a clove and have all the garlic goodness come right out).
  • Place red pepper in plastic ziploc bag and seal, let sit about 10-15 minutes or until it cools and is easy enough to handle.
  • Meanwhile, pour can of diced tomatoes in blender.
  • Add balsamic vinegar, salt, sugar and red pepper flakes.
  • Squeeze cloves out of garlic head (you can leave the skins on).
  • Once pepper has cooled, peel off skin (it should come right off), cut open, take out seeds and remove stem
  • Place pepper in blender.
  • Puree mixture until blended.
  • Stir in cornstarch.
  • Heat up on stove when ready to eat or store in container and freeze for later.

ROASTED RED PEPPER & TOMATO SAUCE OVER LINGUINE



Roasted Red Pepper & Tomato Sauce over Linguine image

I had a large jar of roasted peppers that I needed to use and came up with this low fat recipe. If sauce is to thick you can thin with some of the pasta water. You can use 1 tablespoon dried Italian herbs in place of the dried oregano, parsley, marjoram, & basil

Provided by Rita1652

Categories     Peppers

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 21

1 tablespoon extra virgin olive oil
1 onion, diced
3 garlic cloves, minced
1 stalk celery, finely minced
16 ounces fresh mushrooms, sliced
56 ounces crushed tomatoes
14 ounces prepared roasted red peppers, rinsed and pureed
1/4 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes (optional)
1/2 tablespoon garlic powder
1/4 tablespoon dried oregano
1/4 tablespoon dried parsley
1/4 tablespoon dried marjoram
1/4 tablespoon dried basil
1/4 teaspoon salt
1/2 cup port wine (optional)
1/4 teaspoon salt
16 ounces dried linguine
1/4 cup grated parmesan cheese, for garnish
2 sprigs fresh parsley, chopped
4 fresh basil leaves, chopped

Steps:

  • Heat oil in a heavy bottom pan.
  • Add the onion, garlic, celery, and mushrooms. Saute till onions are translucent.
  • Add rest of sauce ingredients. Simmer gently for 30-60 minutes.
  • Cover and keep warm.
  • Bring a large pot of water to a boil. Add 1/4 teaspoon salt. Add the pasta and cook until al dente. Drain the pasta in a colander.
  • If serving immediately, it is not necessary to rinse the pasta. Transfer the pasta to warmed plates. Top with the Roasted Red Pepper Sauce, garnish with the fresh herbs & grated cheese, and serve immediately.

Nutrition Facts : Calories 431.9, Fat 5.5, SaturatedFat 1.4, Cholesterol 3.7, Sodium 1745, Carbohydrate 82, Fiber 8.3, Sugar 13.5, Protein 17.1

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Top Asked Questions

How do you cook tomatoes and peppers in the oven?
Cut the red bell pepper in half and remove the stem, seeds, and white membrane. then place it cut side down on the cookie sheet. Peel 4 cloves of garlic and place them on the cookie sheet along with the tomatoes and pepper. Roast the veggies in the oven at 350° for about 30 minutes until the skin of the tomatoes is wrinkled.
How do you make tomato sauce with peppers and herbs?
A versatile tomato sauce with red peppers and herbs. Pre-heat oven to 275F. Place the rack in the top third of the oven. Line a baking sheet with foil for easy clean-up. Cut tomatoes into halves and remove cores. Cut peppers into quarters and remove any seeds.
What is roasted tomato and red pepper sauce?
Roasted tomato and red pepper sauce - a versatile sauce that is simple to make, super flavorful, and can be used on pasta, pizza, or anywhere a tomato-based sauce is needed. Slow roasting the veggies really brings out their flavor (and the garlic... oh my!). Your kitchen will smell wonderful while this is cooking.
What is tomatoes pasta sauce?
A flavorful pasta sauce made from roasted tomatoes, red bell peppers, and garlic blended with olive oil and salt. Wash and cut the tomatoes in half and remove the brown section from the stem and place them cut side down on a cookie sheet.

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