Roasted Red Pepper Sauce Recipe

I first created this sauce because I wanted something hearty and flavorful for a weeknight meal that felt truly special, but without a long list of ingredients.

This easy, hearty roasted red pepper sauce recipe transforms simple vegetables into a vibrant, smoky-sweet base for countless meals. We build a rich flavor profile by roasting red peppers and aromatic vegetables until their sweetness concentrates. The result is a beautifully vibrant sauce with a creamy texture that’s perfect for healthy eating.

The secret ingredient here isn’t in the sauce itself, but in the topping: a tangy, creamy whipped feta that we swirl into the finished dish. This recipe transforms weeknight pasta, chicken, or eggs into a vibrant meal the whole family will love. It’s also fantastic for meal prep, giving you a big batch of rich sauce in under an hour.

Ingredients

• 4 large red bell peppers (about 800g / 1.75 lbs)
  We’re using fresh red peppers for maximum natural sweetness and vibrant color. Roasting them concentrates their flavor, which is key to this sauce. Look for peppers that are firm and heavy, without blemishes, as they roast best.
• 1 medium red onion (about 150g / 5 oz) and 4 cloves garlic, peeled
  Roasting these alongside the peppers creates a foundational layer of savory, caramelized flavor. The red onion adds a slight sweetness, complementing the peppers, while the garlic provides aromatic depth.
• 60 ml (1/4 cup) olive oil, divided (plus extra for drizzle)
  We use half the oil to coat the vegetables during roasting, helping them char and soften beautifully. The remaining oil is used to bloom the spices and build the sauce base, ensuring a rich texture.
• 5g (1 teaspoon) smoked paprika
  This spice is crucial; it adds a smoky depth that makes the sauce feel rich and complex, balancing the sweetness of the peppers. Make sure to toast it briefly in the saucepan to release its full aroma.
• 200g (7 oz) fire-roasted diced tomatoes, undrained
  Using fire-roasted canned tomatoes adds another layer of smoky flavor and saves time over roasting fresh tomatoes. The diced nature of the tomatoes easily blends into the smooth sauce.
• 360 ml (1 1/2 cups) vegetable broth
  This provides the necessary liquid to thin out the roasted red pepper sauce recipe to a perfect, pourable consistency. You can use chicken broth for a richer flavor profile or water if preferred, adjusting salt later.
• 10 ml (2 teaspoons) lemon juice, divided
  A small amount of lemon juice brightens the sauce and cuts through the richness of the peppers. We also use a touch in the whipped feta to enhance its tanginess.
• 150g (5.3 oz) feta cheese, crumbled (ensure made with microbial rennet)
  Feta provides the signature creamy topping, adding a salty, tangy counterpoint to the sweet sauce. For the best texture, use a block of feta in brine; pre-crumbled often contains stabilizers that can make blending less smooth.
• 60g (1/4 cup) full-fat plain unsweetened yogurt
  The yogurt helps create a smooth, light, and whipped consistency for the feta cream. It also tempers the saltiness of the feta, balancing the flavor profile. (You can substitute sour cream for a similar texture and flavor).
• 15g (1/4 cup) fresh dill, finely chopped, plus extra sprigs for garnish
  Dill adds a fresh, herbaceous note that pairs beautifully with both the feta and the red peppers. Finely chopped dill blends into the topping, while sprigs serve as an appealing garnish.

Instructions

1. Step 1: Roast the vegetables and prepare the peppers for peeling.
   Preheat your oven to 220°C (425°F) for roasting. Halve and core the red peppers, removing all seeds. Place peppers (cut-side down), red onion (roughly chopped), and peeled garlic cloves on a large baking sheet. Drizzle with 30 ml (2 tablespoons) of olive oil and season with salt and pepper. Roast for 25-30 minutes until peppers are tender and slightly charred on the edges. Remove from the oven, transfer the hot peppers to a bowl, and cover tightly with plastic wrap; let steam for 10 minutes to loosen skins. Once cooled slightly, peel the skins from the peppers and discard them (this makes for the smoothest sauce for this roasted red pepper sauce recipe).
2. Step 2: Build and simmer the sauce base.
   In a large saucepan, heat the remaining 30 ml (2 tablespoons) olive oil over medium heat. Add the smoked paprika and cook for 30 seconds, stirring constantly until fragrant (this is called blooming the spice). Add the peeled roasted peppers, roasted onion, garlic, fire-roasted diced tomatoes (with their juices), vegetable broth, 5 ml (1 teaspoon) lemon juice, salt, and pepper. Bring to a gentle simmer, reduce heat to low, cover, and cook for 10 minutes. This simmering allows the flavors to meld fully and ensures all ingredients are soft for blending.
3. Step 3: Blend the roasted red pepper sauce until smooth.
   Carefully transfer the hot sauce mixture to a blender (be mindful of steam build-up). Blend until the sauce is completely smooth and creamy; this may take 1-2 minutes. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. If the sauce is too thick, add a splash of warm water or broth; if too thin, return to the saucepan and simmer uncovered for a few minutes.
4. Step 4: Prepare the whipped feta and dill cream.
   While the sauce simmers, prepare the topping. In a food processor or blender, combine the crumbled feta cheese, full-fat plain unsweetened yogurt, and the remaining 5 ml (1 teaspoon) lemon juice. Process until the mixture is completely smooth and creamy. Transfer to a small bowl and gently stir in the finely chopped fresh dill. I sometimes make the feta topping just before serving, but for a quicker weeknight meal, I’ve blended it up to a day ahead.
5. Step 5: Serve with the decorative feta and dill ribbons.
   Ladle the warm roasted red pepper sauce into serving bowls. Spoon several generous dollops of the whipped feta and dill cream over the surface of the sauce. Using the back of a spoon or a skewer, gently swirl the feta cream into the sauce to create visually appealing ribbons and a marbled effect. Garnish with fresh dill sprigs and a final drizzle of extra olive oil to serve this amazing roasted red pepper sauce recipe.

Make-Ahead Tips and Storage for Easy Meal Prep

This is one of my favorite sauces for make-ahead meals because the flavor improves overnight. For easy meal prep, transfer the cooled roasted red pepper sauce to an airtight container. It keeps beautifully in the refrigerator for up to 5 days, making it perfect for healthy eating during busy weekdays.

Freezing the sauce

This roasted red pepper sauce recipe freezes exceptionally well. Pour cooled sauce into freezer-safe bags or containers (leave a little room for expansion). It will keep in the freezer for 3–4 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Can I make the feta topping ahead of time?

Yes, the whipped feta and dill cream can be prepared up to 2 days in advance. Store it in an airtight container in the refrigerator. You may need to give it a quick stir before serving to regain its creamy texture, but it holds well.

How to Serve This Versatile Sauce

This roasted red pepper sauce recipe is incredibly versatile. It’s truly a sauce you’ll find yourself reaching for throughout the week for quick meals.

• Pasta: Toss it generously with short pasta shapes like fusilli or penne. Add some extra veggies or a protein for a complete, family-friendly meal.
• Protein base: Use it as a vibrant base sauce for chicken or fish. It’s fantastic spooned over pan-seared chicken breast or baked white fish like cod or halibut.
• Eggs and breakfast: It makes an incredible sauce for shakshuka (poached eggs in sauce) or spooned over scrambled eggs with toast.
• Dip and spread: Serve chilled as a thick dip for crusty bread, vegetable sticks, or chips. It also makes a great spread for sandwiches and paninis.

Troubleshooting and Substitutions

Can I make this without peeling the peppers?

While peeling provides the smoothest texture, you can skip this step if you’re short on time. The resulting sauce will have a slightly chunkier texture with small bits of skin, but the flavor will still be excellent. If using canned roasted peppers, ensure they are thoroughly drained before use and reduce the amount of added broth slightly.

How to make it dairy-free or vegan

To make the sauce itself vegan, ensure you use vegetable broth (which this recipe already does). For the topping, substitute the feta and yogurt with a high-quality, plant-based alternative like almond-based feta or a cashew-based cream cheese alternative. Ensure the substitutions are unflavored to maintain the integrity of the dill and lemon notes.

My sauce is too thin or thick

If the sauce is too thin after blending, pour it back into the saucepan and simmer uncovered for 5–10 minutes to reduce it. If too thick, add a tablespoon of vegetable broth or water at a time until you reach the desired consistency. The thickness depends on the exact water content of your peppers and tomatoes.

FAQs

Can I roast the peppers on the grill or air fryer?

Yes, either method works well. To air fry, roast at 200°C (400°F) for 15–20 minutes until charred. To grill, place peppers directly over a medium-high flame until blackened, then steam as directed.

What kind of red peppers should I use?

Standard red bell peppers are ideal here for their sweetness. You can also mix in some pointed peppers or even a small amount of roasted pimento for a slightly different flavor.

How spicy is this sauce?

The recipe as written is not spicy at all. The smoked paprika provides depth, not heat. To add heat, include a pinch of cayenne pepper or a small, roasted jalapeño in the blend.

Can I double the recipe?

Yes, this roasted red pepper sauce recipe doubles very well. Use two baking sheets to avoid overcrowding when roasting the vegetables, which ensures proper charring.

What are some other uses for this sauce?

Beyond pasta and chicken, try using this roasted red pepper sauce as a pizza base instead of traditional tomato sauce, or incorporate it into a quick soup with a swirl of cream. I often make a big batch just for pizza nights; the family loves it.

Conclusion

This roasted red pepper sauce recipe elevates a simple weeknight meal into something truly memorable. The combination of rich, smoky sauce and creamy whipped feta creates a beautiful and hearty dish that’s a perfect showstopper for a healthy eating lifestyle. Try making a big batch this weekend for easy meal prep, and don’t forget to tag us in your beautiful creations. Save this recipe to Pinterest so you can find it next time you need a delicious and versatile sauce.

roasted red pepper sauce recipe

---

• Author: Nicole Martinez
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A vibrant, smoky-sweet roasted red pepper sauce made with roasted vegetables. This recipe pairs a rich sauce base with a tangy, creamy whipped feta topping, creating a hearty meal perfect for pasta, chicken, or eggs.

---

Ingredients

Scale 1x2x3x

• 4 large red bell peppers (approx. 800g)
• 1 medium red onion, roughly chopped
• 4 cloves garlic, peeled
• 1/4 cup olive oil, divided
• 1 teaspoon smoked paprika
• 7 oz fire-roasted diced tomatoes, undrained
• 1.5 cups vegetable broth
• 2 teaspoons lemon juice, divided
• 5.3 oz feta cheese, crumbled (use block feta for best results)
• 1/4 cup plain full-fat yogurt (or sour cream)
• 1/4 cup fresh dill, finely chopped

---

Instructions

1. Roast Vegetables: Preheat oven to 425°F (220°C). Halve and core peppers; roughly chop onion and garlic. Toss with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until charred. Steam hot peppers in a covered bowl for 10 minutes to loosen skins, then peel and discard skins.
2. Simmer Sauce Base: Heat remaining 2 tablespoons olive oil in a saucepan over medium heat. Bloom paprika for 30 seconds. Add peeled roasted vegetables, tomatoes with juice, broth, 1 teaspoon lemon juice, and seasonings. Simmer covered for 10 minutes.
3. Blend Sauce: Carefully transfer sauce mixture to a blender and blend for 1-2 minutes until very smooth. Adjust seasoning with extra salt, pepper, or lemon juice as needed. Adjust thickness by simmering longer or adding broth.
4. Make Whipped Feta: In a food processor, blend crumbled feta, yogurt, and remaining 1 teaspoon lemon juice until completely smooth. Stir in chopped dill.
5. Serve: Ladle warm sauce into bowls, top with dollops of whipped feta, and gently swirl. Garnish with fresh dill and a drizzle of olive oil.

Notes

To achieve the smoothest texture, peel the roasted peppers; otherwise, skip peeling for a slightly chunkier sauce. The sauce can be stored in the refrigerator for up to 5 days or frozen for 3-4 months. The whipped feta topping can be prepared up to 2 days ahead and stirred before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Sauce, Dip
• Method: Roasting, Blending
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 300 kcal
• Sugar: 2.5 g
• Sodium: 500 mg
• Fat: 23 g
• Saturated Fat: 7 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 1.2 g
• Protein: 8 g
• Cholesterol: 25 mg

Keywords: roasted red pepper sauce, pasta sauce, dip, smoky, creamy, feta, vegetarian, healthy, meal prep, mediterranean