Welcome friends! Today I’m sharing this very easy yet super delicious pasta sauce recipe!

Ingredients for Roasted Red Pepper and Tomato Sauce

I love this sauce because it has minimal ingredients with big flavor! You need tomatoes, red peppers, an onion, some garlic, fresh basil (if you have fresh, it’s best), oregano, balsamic vinegar, olive oil and salt to taste.

How To Make Roasted Red Pepper and Tomato Sauce

Step 1: Preheat the oven to 400 F and line a baking sheet with parchment paper. Then prep your veggies: quarter the tomatoes, onion and peppers. Keep the garlic cloves whole.

Step 2: Spray or rub some olive oil onto the parchment paper and place all of your veggies on the pan.

Step 3: Sprinkle the oregano powder and salt (if using) onto the veggies. Drizzle on the vinegar and spritz more olive oil over the veggies.

Step 4: Mix all the veggies up to coat them well. Make sure the peppers and tomatoes are skin-side up and tuck the cloves of garlic underneath the peppers to keep them from burning. Roast for 30-40 minutes until they’re nice and soft.

Step 5: When the veggies are done, let them cool a little bit. If desired, remove the skins from the tomatoes and peppers. Add the veggies to your blender, toss in the basil and blend until smooth.

Taste the sauce – you may want to add some more salt, basil or balsamic vinegar. Toss the sauce in with your favorite pasta and enjoy!

Human and doggie approved!!!

Roasted Red Pepper and Tomato Sauce (For Pasta)

Recipe by Rain Frances

This sauce is delicious and easy to make! Depending on how much sauce you like, this recipe makes between 2-4 servings.

Ingredients

4 tomatoes
1 large onion
2 red peppers
6 cloves of garlic
Olive oil
1/2 tsp powdered oregano
1 tbsp (15 ml) balsamic vinegar
Salt to taste
Small handful of fresh basil

Directions

Preheat the oven to 400 F (205 C, gas mark 6) and line a baking sheet with parchment paper.
Prepare your veggies: Quarter the tomatoes, onion and peppers. Keep the garlic cloves whole.
Spray a little bit of olive oil onto the parchment paper and transfer the veggies to the pan. Spray a little more olive oil if desired.
Sprinkle on the oregano and drizzle the balsamic vinegar over the veggies. Sprinkle salt as desire and toss them around. Make sure the peppers are skin side up.
Bake for 30-40 minutes or until the vegetables are soft.
Add the vegetable mix to your blender. Toss in a little fresh basil and blend until smooth.
Taste your sauce, you may want more salt, more basil or more balsamic vinegar.