This is a luscious sweet, savoury and a little smokey red pepper sauce only takes about 20 minutes. It also happens to be the perfect stand in for any tomato or “red sauce” that you could need.
Hey everyone! Hope your week is off the a flying start. I’m going to be keeping this post short and sweet today (bit like this sauce!). I’m off to London for the week working at Taste of London. So, with that in mind there’s a lot of pre event work that’s been piling up. But have no fear… the recipes will keep comin all week long.
But let’s talk about this sauce real quick. It’s exactly as the name suggests. It’s soooo really very useful. Perfect for topping on pizza, using as a quick pasta sauce and even using instead of ketchup. Use it for a pasta bake of to bake chicken in.
Okay. You get it. But just to be clear…
The top 3 reasons you need to make roasted red pepper sauce
- It’s the perfect alternative to tomato based sauces
- It’s a vegan sauce loaded with veggie to make sure you get enough nutrients
- That hint of caramelised brown sugar and sweet balsamic that is so delicious it’ll make your toes curl.
You need to make this red pepper sauce and stash it in the freezer and save for an emergency dinner. It’s loaded with basic ingredients like red pepper, shallots and garlic. Toss it all with olive oil and brown sugar with some balsamic and it turns into a deep and rich roasted pepper sauce with hints of caramelised brown sugar and an undertone of earthy thyme.
And tomorrow… I’m gonna show you the first thing you should make using this red pepper sauce!
Really Useful Roasted Red Pepper Sauce
- 3 red peppers cut into chunks
- 3 small banana shallots sliced
- 2 cloves garlic sliced
- 1 Tablespoon brown sugar
- 1 Tablespoon balsamic vinegar
- 6 sprigs thyme
- salt and pepper
Preheat the oven to 180c
Cut the red pepper into large chunks along with the shallots and garlic. Place in a large roasting tray.
Sprinkle the brown sugar and balsamic vinegar over the peppers.
Pull the thyme leaves from their stalks and toss over the peppers.
Roast in the preheated oven for 20 minutes until the peppers are just starting to charr and the brown sugar and balsamic are starting to caramelise and bubble.
Toss into a blender and blend until smooth.