Lunch & Dinner

Roasted Tomato & Red Pepper Sauce or Soup

This is a really nice and flavorful tomato sauce or soup (depending how you want to use it) with delicious roasted red pepper.  I actually originally made this as a soup, but then I tried it on my Spaghetti Squash as a sauce and it was equally amazing.  It is very simple to make, anybody could do it, and requires minimal ingredients.  A nice meal to whip up on a cold winter night like these days!

Roasted Tomato & Red Pepper Sauce or Soup

Print Recipe
Serves: 4-6 Cooking Time: 40 Minutes

Ingredients

  • 1 Tbsp - Coconut Oil
  • 1 - Large Bell Pepper
  • 2 - 28oz Can Crushed Tomatoes
  • 1 Cup - Vegetable Broth (if you want it thinner as a soup, don't use if making a sauce)
  • 1/4 Cup - Chopped Parsley
  • 1/2 Tbsp - Dried Basil
  • 2 tsps - Paprika
  • 1 tsp - Mustard Seed Powder
  • 1 tsp - Dried Oregano
  • 1 tsp - White Pepper
  • Black Pepper to taste
  • Sea Salt to taste

Instructions

1

Start by chopping up your red pepper into small slices.

2

Put a small pot with coconut oil on the stove over medium heat.

3

Place in your red pepper slices, and roast for 5-10 minutes, or until softened. Continue stirring to prevent burning or sticking.

4

Once soften, add your canned tomatoes and all of your spices. Cover and cook on low flame for 20 minutes. Continue stirring ever so often to prevent burning.

5

Once cooked to your liking, either use an immersion blender to blend everything in the pot, or add to a blender and blend until pure.

6

Remove from heat, let cool and garnish with fresh basil or chopped parsley.

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