easy roasted red pepper sauce.

One thing I never can have enough of is simple, impressive looking recipes in my arsenal. Something that is very easy to whip up, but looks impressive enough for a dinner guest or just when you want to impress yourself! To me, the easiest way to elevate a dish is with a sauce (pan or otherwise). A baked chicken breast is great, but spoon a sauce over it. Instantly elegant, and without all the stress.


I made a super simple roasted red pepper sauce the other night and it was so delicious, I couldn’t wait to share it with you! This is made with pantry staples, and in less than fifteen minutes you have a super light and flavorful sauce that can go on just about anything! Swap it out for your favorite marinara sauce over pasta, or do as I did and spoon it over some lightly breaded pork chops.


I went really, really easy with this one and used jarred roasted red peppers. You can definitely roast, steam and peel fresh peppers, but I didn’t have those and was feeling mighty lazy. Plus, by using pantry staples, you can make this on a moment’s notice and who doesn’t love that??  You can easily make this vegan by swapping the half and half for soy or another non dairy creamer. I had some half and half hanging out in my fridge and wanted to use that up, plus it gives the sauce some richness.


I hope you try this out soon and enjoy it over pasta, meat or fish. It would be delicious over pan seared shrimp or scallops. Mmmmmm.

easy roasted red pepper sauce.


12 oz. jar roasted red peppers
1 teaspoon olive oil
1/2 medium onion, diced
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
dash of crushed red pepper flakes
1/2 cup vegetable stock
2 tablespoons half and half (can use non dairy creamer)


Heat a saucepan over medium heat and add oil. Once shimmering and hot, add onions and garlic and saute until soft and translucent (but not browned), about 3-5 minutes. Add oregano, salt, pepper and red pepper and stir to coat the onions and garlic. Add peppers and vegetable stock and heat to boiling. Reduce and let simmer, stirring occasionally, for 5 minutes. Transfer to blender and puree.

Pour back into saucepan, add half and half and heat over low heat. Stir, taste for seasonings, and add more salt or pepper if desired. Toss with cooked pasta or spoon over cooked meats. Cool and store in refrigerator for up to one week.

Makes about 2 cups of sauce.

**Please use organic ingredients wherever possible**


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