Roasted Red Pepper Tomato Sauce

Roasted Red Pepper Tomato Sauce

This simple tomato sauce is well balanced and has a subtle kick from red pepper flakes. This works well as a topping for ravioli, tortellini, or eggplant parmesan.
  • Prep: 5 min
  • Cook: 20 min
  • Total: 25 min
  • Yields 3 cups sauce
Roasted Red Pepper Tomato Sauce
  • 28 ounces crushed tomatoes
  • 14 ounces diced tomatoes
  • While eggplant is baking, open canned tomatoes and drain a small amount of liquid from each. Set aside.
  • 2 tablespoons extra-virgin olive oil
  • 4 medium cloves garlic, minced or pressed
  • ¼ teaspoon red pepper flakes
  • Heat olive oil, garlic, and red pepper flakes in large saucepan over medium-high heat, stirring occasionally, until fragrant and garlic is light golden, about 4 minutes.
  • reserved tomatoes
  • Add reserved tomatoes and bring sauce to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and reduced, about 15 minutes.
  • ½ cup fresh basil leaves chopped
  • 1 teaspoon salt, or to taste
  • ½ teaspoon ground black pepper, or to taste
  • Stir in basil, salt, and pepper and adjust seasonings to taste.
From . (

Related Equipment or Ingredients

Best of Make Better Food

Get New Recipes via Email + Free Cookbook

Sign up to get free recipes via email and download a free copy of the Best of Make Better Food e-cookbook, featuring 25 of my favorite recipes. Unsubscribe anytime.