This roasted red pepper sauce recipe can be used in place of Pasta Sauces. It is a healthy vegan keto sauce and made with tofu for a creamy texture.
I spent a lot of time watching Food Network TV.
I am fascinated by the professional chefs, but, I don’t really care for all the food competition shows.
The cooking process and what the chefs make has a very hypnotic effect on me.
That’s how this recipe came into existence! I was watching Daphne Brogdon while she was making “The Best Cauliflower Ever Recipe” with a roasted pepper sauce and I was completely mesmerized by her presentation.
She is so talented and not just when it comes to cooking food. She is very articulate, humble, funny and intelligent.
Her recipe is so awesome, I just had to make it myself. My version is a lot more spicier than hers because I like my sauces on the spicy side.
I am always looking for new ways to make pasta sauces or ravioli sauces, so, Daphne’s recipe piqued my interest immediately.This sauce also works as a chili sauce and as a dip. I tried dipping a few chips in it and it tasted so good.
The best part about this sauce was that I can preserve it and use it for a long time. Using this method of canning mason jars, I canned a few jars and put them in the freezer.
This way, I can use them for months and not have to worry about making a new batch every time.
Ball canning is a process that has been a little challenging for me. After repeated tries, I was finally able to get the process right.
Whew!
The hard part was the actual sealing. For some reason, I couldn’t get the seal to “seal”. I had to watch several videos before I could get it to seal.
It shouldn’t be hard for those that do canning frequently.
This sauce is so awesome vegan dinner recipe. Together with lentils, this could make a very hearty meal.
What is your best tip for canning?
Roasted Red Pepper Sauce
Roasted Red Pepper Sauce
Ingredients
- 3 cup mini sweet peppers 2 cups red color and 1 cup orange color
- 4 Thai red chili or adjust to your spice tolerance
- 1/4 cup cherry tomatoes
- 1/2 Tofu Block
- 4 cloves garlic
- 1 tsp salt
- 1 Tbsp Extra virgin olive oil divided into 2 equal parts
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/4 cup cilantro chopped, optional
Instructions
- Preheat oven to 400 degrees
- Cut the mini sweet peppers into half and remove all seeds
- Cut the cherry tomatoes into half
- Place the tomatoes and peppers into a mixing bowl
- Add garlic, salt and 1 portion of the oil to the mixing bowl
- Mix well
- Place the peppers and tomatoes in a baking sheet and spread them out evenly
- Heat in the oven for about 20 minutes or until the outside of the peppers starts to char
- Remove from heat and allow to cool for a few minutes
- Remove the charred skin from the peppers
- Add them to a food processor
- Add the remaining ingredients and blend well. I prefer a coarse texture
- Use canning methods to store the sauce for longer period of time
thinking this would be a challenge for me to simply eat but have many that love the heat and would love this
Thank you, Angie. The heat is the best part of the recipe. 🙂 Trust me, you will like it.
The technical side of blogging is not as easy as people think. Your blog looks beautiful and that roasted red pepper sauce looks tasty.
Thank you, Mary. I appreciate your compliments. So happy that my technical difficulties have finally been resolved.
I love the spiciness in your roasted red pepper sauce, this would be a big hit in my family. Thanks so much for sharing your recipe.
Thank you, Joanne. The spice was the best part of the recipe.
What a gorgeous color!
Thank you, Justine
I need to make this. This would be great on a sandwich or with veggies.
Thank you, Tara. I put it as a sandwich spread today and it turned out AWESOME!.
I love the summer and health in this one but mostly the red peppers!
Thank you, Dan.
I like your spicier version! This would be a great quick appetizer for guests!
Thank you, Sandra.
I bet this would be great over pasta!
Thank you, Theresa
What an interesting red pepper sauce. Intrigued by the inclusion of tofu. Will definitely try this, and soon. 🙂
Thank you, Susan
I am deathly afraid of canning. I know I don’t have the patience for it, although I wish I did. This recipe sounds delicious. I really enjoy roasted red pepper in sauce. I think instead of a food processor I would use an immersion blender. Once less bowl to clean up!
Thank you, Christine. Canning is very intimidating, but, I think I am getting better at it. I would have loved to use an immersion blender, but, sadly I don’t have one. :(. Yes, an immersion blender is a much better idea.
This sounds like an amazing combo of flavors and I love that you included the canning option. I do quite a bit of that in our home. YUM!!
Thank you, Debra. I would love to get some canning tips from you.
Love the idea of adding tofu to this sauce for a shot of protein.
Thank you, Shelby. Tofu is a great ingredient. I snick it in and no one even noticed it in the sauce.
This sounds fantastic and super easy!
Thank you, Sloan
Such a stunning red sauce! I love the spicy kick!
Thank you, Rebecca. Spice is the variety of life and I am addicted to spicy food.
Dear Rini, This sounds like a wonderful sauce. It would be delicious tossed with pasta, orzo, zucchini…so many dishes. Love it! xo, Catherine
Thank you, Catherine. I have to try it with Orzo sauce
Love all the flavors! This is summer in a jar! 🙂
Thank you, Florian
What a tasty, versatile sauce and such a great thing to make with summer garden harvest. Is there something comparable to substitute for the tofu? Pinning and looking forward to making! 😉
Thank you, Cristina. You can use heavy cream or yogurt in place of tofu.
Beautiful sauce Rini…I like my sauces on the spicy side as well 🙂
Thank you, Sandi.
This is an amazing sauce and roasted pepper are my favorite. I can think of so many uses for it, can’t wait to try it.
Thank you, Janette. I am using it as a falafal spread next. It is probably just as good as hummus, I think.
Pass a spoon and one of those jars please.
Thank you, Michelle