Roasted Red Pepper and Tomato Sauce ( Top 14 Free, Paleo)
PALEO II GLUTEN FREE II DAIRY FREE II VEGAN II SOY FREE II SESAME FREE II TOP 14 FREE II FISH FREE II SHELLFISH FREE II NUT FREE
Quick and easy sauce, that’s bursting with flavour. Use this sauce for pasta, serve it alongside chicken or fish to add some flavour to an ordinary meal. I like to batch cook sauces like this, just triple the recipe and freeze. That way when life gets busy you can throw together a meal in less than 30 minutes.
That’s my idea of fast food. All you have to do with the sauce is cut the veggies, roast them and blitz them. That’s it no faffing, no pretentious ingredients. just simple and easy. YAY! Enjoy!
Notes on ingredients & substitutions
Tomatoes
Ripe really red tomatoes are perfect for this, ideally on the vine tomatoes.
Olive oil
Always use cold pressed olive oil, NOT extra virgin for cooking. Alternatively use a mild coconut oil, or a seed oil if you consume seed oils, like rapeseed, sunflower.
Chilli & smoked paprika
I love chilli, and also the depth of flavour and smokiness the smoked paprika brings. However if chilli is not your jam or you prefer a plainer sauce just omit the paprika and chilli and use basil, or dried herbs.
Garlic
I always use fresh garlic, as I don’t think that the pre prepared garlic in jars are flavoursome, and they will also contain added preservatives and chemicals so I always avoid as much as possible..
Ingredients
Tips
Batch cook this, freeze in small containers to use when your pressed for time.
How to I jazz this sauce up?
The sauce is bursting with flavour however instead of using smoked paprika you could add
Chopped olives
Sliced red onion
Use coriander instead of basil
Dried red chilli flakes
Add thyme, or rosemary instead
Storage & reheating
The sauce can keep in the fridge for 5 days and in the freezer for a few months. To reheat, just pour into a saucepan on a low to medium heat.
45 mins prep & cooking time
Step by Step
Recipe
2 red peppers - roughly chopped
6 ripe tomatoes - quartered
5 cloves of garlic -peeled
4 tbsp olive oil
1 tsp smoked paprika ( optional)
1 chilli ( optional)
30 g fresh basil
Method
Preheat the oven to 180 degrees.
Add all the ingredients except the fresh basil and mix together.
Roast in the oven for 35 minutes uncovered till everything is soft
Leave to cool, then pop the roasted veggies in a nutri bullet or food processor with the the basil stalks and blitz.
Add the chopped basil at the end and taste for seasoning adjust if needed.
Use this sauce for pasta, or alongside meat or fish.
Variations
Use normal paprika if your not a fan of smoked paprika, or just use dried oregano, or Italian seasonings instead if you prefer.
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
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