Roasted Red Pepper & Tomato Sauce

Roasting the peppers and tomatoes concentrates their flavors to give this sauce a long-cooked flavor in a super-short time. Serve with pasta, spoon over fried eggplant, or use as a dipper for breadsticks or fried mozzarella sticks.
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roasted red pepper and tomato sauce

Recipe by Hali Bey Ramdene

  • Makes 4 cupsServings


  • 3 pt. cherry tomatoes (about 2 lb.), halved (about 7 1/2 cups)

  • 2 medium red bell peppers (about 1 lb. total), cut into 1/2-inch pieces (about 2 1/2 cups)

  • 6 anchovy fillets

  • 1/2 cup olive oil

  • 1 large clove garlic, grated


Preheat the oven to 425°. On a large rimmed baking sheet, toss the tomatoes, bell peppers, and anchovies with the oil; season with salt and pepper. Spread the vegetables and anchovies out in a single layer. Roast until the tomatoes are soft and juicy and the bell peppers are tender, 20 to 25 minutes. Top with the garlic. Using the back of a spatula, gently mash the vegetables and anchovies so the tomatoes release their juices and the anchovies melt into the sauce.