Oven-Roasted Red Pepper Tomato Sauce

October 18th, 2013 12:25 pm by mad mags

2013-10-05 - VP Cheeseburger Pizza - 0005

My Oven-Roasted Red Pepper Tomato Sauce,
spread on Julie Hasson’s Cheeseburger Pizza!

So this is a recipe of convenience that turned out to be even tastier than the more time-intensive version. Usually I cook tomatoes on the stovetop, slicing the grape and cherry varieties in half to release the juices. One day I found myself with a ton of tomatoes that needed cooking asap – they were on the brink of going bad – but not enough time to dice them all. Instead, I just tossed them all in a baking pan – after washing and inspecting them for bugs and blemishes, of course – and roasted them in the oven, along with a few fresh red peppers. It was a slow process, but one that didn’t require much oversight. The finished sauce was incredible, with a deep, richly layered taste.

After baking, I blended the tomatoes in a food processor to make pizza sauce – nearly as smooth as the store-bought stuff, and definitely more delicious – but you can also leave the tomatoes as-is and use it like a marinara sauce. Or blend half of the tomatoes to get the best of both worlds. You’ll wonder why you ever settled for the canned stuff!


Oven-Roasted Red Pepper Tomato Sauce

(Makes enough sauce for two to three 12″ pizzas, or one to one and a half pounds of pasta.)


8 cups cherry or grape tomatoes (or 8 cups larger tomatoes, diced into marble-sized pieces)
1/2 cup minced garlic
1/4 cup olive oil
2 red peppers, cut into large, bite-sized pieces
2 tablespoons basil
2 teaspoons oregano
1 teaspoon salt
pepper to taste
water, if needed


1. Preheat the oven to 350F. In a large glass baking pan, combine the tomatoes, garlic, olive oil, and red peppers. Bake, uncovered on the center rack, at 350F for two to three hours, or until the peppers begin to brown. Stir every half hour to prevent the tomatoes from burning.

2. Transfer the tomatoes to a food processor. Add the seasonings and pulse until fully blended. For a chunkier sauce, set 1/2 cup of the tomatoes aside prior to blending; mix them in with the sauce when done. If the sauce is too thick, add some water (a tablespoon at a time will do ya!) to thin it out. Serve on pasta, or use as a pizza sauce.

Optional: After baking, mix the seasonings with the tomatoes and serve on pasta, like a marinara sauce.

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One Response to “Oven-Roasted Red Pepper Tomato Sauce”

  1. Cookbook Review: Vegan Pizza, Julie Hasson (2013) » V for Vegan: easyVegan.info Says:

    […] to bottom: homemade red sauce (Hasson provides a recipe for Tomato-Garlic Pizza Sauce, but I used my own Roasted Red Pepper concoction); homemade cheddar cheese (recipe via The Cheesy Vegan; sadly, it doesn’t melt as readily in […]

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