This easy roasted tomato and pepper sauce is perfect to pour over pasta, lasagna, or stuffed shells. It’s made with just a few simple ingredients, roasted in the oven, then blended to creamy perfection. You can use this tomato and pepper sauce in place of traditional pasta sauce in just about any recipe. It’s full of flavor and naturally vegan and gluten-free.

Roasted red pepper and tomato sauce mixed with pene pasta served on a white plate with a fork on the side.

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Roasting vegetables brings out their sweetness and flavor, turning boring old veggies into something amazing. My family loves roasted potatoes and Brussels sprouts, roasted root veggies, balsamic roasted veggies, and roasted cauliflower, just to name a few.

Why make this recipe

I just made this sauce from the tomatoes from my garden. It was so delicious! thanks so much for this awesome recipe.

—James

Ingredients and substitutions

  • Tomatoes – about 8 medium-sized ripe tomatoes. Tomatoes that are in season work best; the riper the tomatoes, the sweeter and more flavorful the sauce.
  • Red Pepper – a red bell pepper works best, but you can use an orange pepper or a yellow pepper instead.
  • Garlic – for flavor. You can use 1/4 teaspoon of garlic powder if you don’t have fresh garlic cloves.
  • Basil – or any other fresh herbs. About 1 teaspoon of dried basil or Italian seasoning will work if you don’t have fresh basil.
  • Olive Oil – is important for making a rich, creamy sauce. You can make this sauce oil-free if you prefer, but the olive oil, combined with the tomatoes’ acidity, makes the pasta sauce rich and creamy.
  • Salt and Pepper – for flavor. A dash of red pepper flakes adds a little spice and a nice flavor.
A close up of roasted tomato and pepper pasta.

Helpful tools

  • A blender or food processor – is needed to blend the pasta sauce.
  • A cookie sheet (sheet pan) to roast the tomatoes and bell pepper.

How to make roasted tomatoes and peppers

Step 1 – Preheat the oven to 350° F (176° C).

Step 2 – Wash and cut the tomatoes in half, remove the brown sections from the stem, and place them cut-side down on a cookie sheet.

Step 3 – Cut the red bell pepper in half and remove the stem, seeds, and white membrane. Then, place it cut-side down on the cookie sheet.

Step 4 – Peel 4 cloves of garlic and place them on the cookie sheet along with the tomatoes and pepper.

Step 5 – Roast the veggies in the oven at 350° for about 30 minutes, until the tomatoes’ skins are wrinkled.

Step 6 – Place the roasted veggies in a blender with olive oil, fresh basil, and salt, and blend until smooth.

A collage of 4 images showing roasting tomaotes and a red pepper on a cookie sheet then blending it into a pasta sauce.

Step 7 – Pour over cooked pasta and serve hot. Sprinkle with some vegan parmesan cheese if desired.

You can use this sauce in your favorite Italian-style dishes like vegan stuffed shells or vegan lasagna, too.

Pro Tips

  • Make sure that you don’t leave the tomatoes and peppers in the oven too long, or they will dry out.  They should have wrinkled skin, and there should be juice on the cookie sheet.
  • If the tomatoes get too dry, just add a tablespoon or two of water while blending until you achieve a smooth consistency.
  • This sauce tastes best when made in the summer with fresh, ripe tomatoes from the garden. If you use off-season tomatoes, you may need to add a pinch of sugar to the sauce.
  • Don’t fill your blender with more than 2 cups of tomatoes at a time to avoid overflow and burning yourself.

Frequently asked questions?

How can I make this dish gluten-free?

This roasted red pepper and tomato pasta sauce is gluten-free, so as long as you put it over gluten-free pasta, the meal will be gluten-free as well.

Do I have to add bell peppers to this pasta sauce?

No, if you want to use tomatoes, check out my roasted tomato pasta sauce instead.

Can I add more vegetables?

Yes! You can use other veggies like zucchini, summer squash, onions, and more. See my recipe for roasted vegetable pasta sauce for more details.

Storage and reheating

Refrigerate: This roasted tomato and pepper sauce will keep well in the fridge for 3 – 5 days in an airtight container.

Freeze: Roasted tomato and pepper pasta can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat the tomato pepper pasta in the microwave for about 3 minutes, or add a few tablespoons of water and reheat it in a saucepan on the stovetop.

Roasted red pepper and tomato pasta sauce served over pene pasta with basil on top.

More easy pasta recipes

Tomato and red pepper pasta sauce recipe

Vegan roasted tomato and pepper sauce over pene pasta with a basil leaf on top.
Diet
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5 from 3 rating

Roasted Tomato and Pepper Sauce

Yield: 8
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Author: Monica Davis
A flavorful pasta sauce made from roasted tomatoes, red bell peppers, and garlic blended with olive oil and salt.
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Ingredients

  • 1 (16 oz) package pasta, (any size you shape that you choose) GF if needed
  • 8 medium tomatoes, Roma tomatoes work well
  • 1 medium red bell pepper
  • 4 cloves garlic
  • 3 tablespoon olive oil
  • 2 tablespoons basil, or vegan pesto
  • ½ teaspoon salt
  • 1 teaspoon sugar , (if needed)

Equipment

Instructions
 

  • Preheat the oven to 350° F.
  • Wash and cut the tomatoes in half and remove the brown section from the stem and place them cut side down on a cookie sheet.
  • Cut the red bell pepper in half and remove the stem, seeds, and white membrane. then place it cut side down on the cookie sheet.
  • Peel 4 cloves of garlic and place them on the cookie sheet along with the tomatoes and pepper.
  • Roast the veggies in the oven at 350° for about 30 minutes until the skin of the tomatoes is wrinkled.
  • While veggies are roasting in the oven, cook pasta according to package directions.
  • Place the roasted veggies in a blender with olive oil, fresh basil, and salt and blend until smooth.
  • Pour over cooked drained pasta and serve hot.

Notes

  • Make sure that you don’t leave the tomatoes and peppers in the oven too long or they will dry out.  They should have wrinkled skin and there should be juice on the cookie sheet.
  • If the tomatoes get too dry, just add a tablespoon or two of water while blending until you achieve a smooth consistency.
  • This sauce tastes best when it is made in the summer with fresh ripe tomatoes from the garden. If you make it with off-season tomatoes, you may need to add a pinch of sugar to the sauce.
  • Don’t fill your blender with more than 2 cups of tomatoes at a time to ensure that it doesn’t overflow and burn you.
Serving: 0.75cup, Calories: 309kcal, Carbohydrates: 53g, Protein: 9g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 156mg, Potassium: 470mg, Fiber: 4g, Sugar: 6g, Vitamin A: 1517IU, Vitamin C: 36mg, Calcium: 30mg, Iron: 1mg
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