Really easy roasted red pepper sauce

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

  • Prep:10 mins
    Cook:1 hrs
  • Serves 8 (or 2 meals for 4)
  • Easy

Nutrition per serving

  • kcal 83
  • fat 3g
  • saturates 1g
  • carbs 10g
  • sugars 9g
  • fibre 3g
  • protein 2g
  • salt 0g


  • 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


  1. 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.

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