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Smoky Roasted Red Pepper Tomato Sauce

This tomato sauce is simmered with garlic and basil until rich and thick, then enhanced with roasted red peppers to add a smoky depth. The sauce has a rustic, vibrant red appearance with a velvety texture that coats pasta or serves as a flavorful base for other dishes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 3 cloves garlic cloves minced
  • 800 g canned crushed tomatoes or good quality pureed tomatoes
  • 2 peppers red bell peppers roasted and skin removed
  • 2 tablespoons olive oil for sautéing
  • 4 fresh basil leaves basil chopped
  • to taste salt
  • to taste black pepper

Equipment

  • Knife
  • Cutting board
  • Skillet or saucepan
  • Stirring spoon

Method
 

  1. Dice the roasted red peppers into small strips and set aside.
  2. Warm the olive oil in a skillet over medium heat, and add the minced garlic. Sizzle gently until fragrant, about 30 seconds, releasing a warm aroma.
  3. Pour in the crushed tomatoes and stir well, bringing the mixture to a gentle simmer. Cook for about 10 minutes, stirring occasionally, until the sauce begins to thicken and deepen in color.
  4. Stir in the roasted red peppers and chopped basil, allowing the flavors to meld for another 5 minutes. The sauce should become velvety and vibrant in color.
  5. Season the sauce with salt and black pepper to taste, then give it a good stir. The aroma will be inviting and the sauce thick enough to coat the back of a spoon.
  6. Finally, check the consistency and adjust seasoning if needed. Serve hot over pasta or use as a flavorful base for other dishes.