Roasted Red Bell Pepper Basil Sauce

This Roasted Red Bell Pepper Basil Sauce is delicious and very versatile!  Use it on pasta, quinoa, dip bread in it, spread it on a sandwich and use it as pizza sauce.  What would you use it on?


This is a nice change of pace from a regular tomato sauce.  It has tons of flavor.  I first made this sauce without the tomato but it was just too much.  The little bit of tomato gives it the perfect balance.

This sauce goes great with a Sauvignon Blanc, Pinot Grigio, Pinot Gris, Prosecco, Pinot Noir or Merlot.


Roasted Red Bell Pepper Basil Sauce Recipe:

About 3 Cups

  • 4 Large Red Bell Peppers – roasted
  • 1 Large or 2 Small Tomatoes – blanched
  • 1/2 White Onion – diced
  • 1 Small Shallot (about 2 Tablespoons) – minced
  • 2 – 3 Cloves Garlic
  • 1/4 Cup + 2 Tablespoons Extra Virgin Olive Oil
  • 1/4 Cup Dry White, Rose or Red Wine (depends how rich you like your sauce)
  • 1/2 Cup Fresh Basil
  • 2 Tablespoons Fresh Squeezed Lemon Juice
  • 1/4 Teaspoon Cayenne Pepper (optional)
  • 1/2 Teaspoon Paprika
  • 1 Teaspoon Sea Salt or to taste

Roast the peppers on the stovetop on medium high heat.  A gas stove works the best but it will work fine on an electric stove. Char the peppers on all sides turning with a pair of tongs.  When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.

Take a paper towel and rub off the char.  It’s ok to leave a little of the char.  Slice in half and remove the seeds and stems.


Core the tomatoes and put in a large pot, cover with water and bring to a boil.

When skin begins to crack take them out with tongs. ( approx. 1 – 2 minutes)

Let cool and remove the skins.


Add the onion and shallot to a sauté pan with the 2 tablespoons of olive oil on medium-low heat.

Sauté until onions are soft (about 5 minutes) and add the garlic.   When garlic just begins to turn golden (about 4 more minutes) then add the wine and cook until it is reduced and syrupy. (about 2 minutes)

Put the peppers, tomato, basil and onion mix in a food processor or blender and puree.

Pour back into the pan and add the lemon juice, salt, cayenne, and paprika.

Cook between low and medium-low for 10 – 15 minutes to combine the flavors and you are done!


Health benefits:

Red bell peppers help fight off free radical cells and help prevent inflammation in the body as well as eye disease.  It’s great for keeping the skin healthy and youthful. Red bell peppers are extremely high in the antioxidant vitamins C, A, and  beta carotene. They are also a good source of lycopene and high in fiber.  Red bell peppers contain 1.5 times more vitamin C, 8 times more vitamin A and 11 times more beta carotene than green bell peppers.

Fresh Basil has anti-aging, anti-inflammatory and antibacterial properties.  The herb contains exceptionally high levels of beta-carotene and vitamin A and is rich in zea-xanthin an antioxidant that helps protect age-related macular disease.  It has a good amount of Iron and also helps to detoxify the liver.  It contains phytochemicals that may lower cortisol, a hormone secreted when you’re stressed that causes weight gain, so add some fresh basil to you water or tea.

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