Sunday, April 10, 2016

Roasted Red Bell Pepper & Tomato Sauce with Sausage

  This hearty sauce takes some time, both in the prep - roasting bell peppers and a head of garlic - and the cooking- it simmers for a good 4 hours, but it's worth every minute spent on it. The house fills with such wonderful smells, you almost don't want to wait for it to finish, but you'll be rewarded when you do. The end result is a hearty, thick, rich and meaty sauce, perfect as a base for lasagna, baked ziti, or if you're eschewing carbs, it's lovely over a bowl of spiralized zucchini (zoodles!), the filling for pepperoni pizza bites (see below), or even just by itself in a bowl, topped judiciously with cheese.

Roasted Red Bell Pepper & Tomato Sauce with Sausage



  • 2 red bell peppers
  • 1 head of garlic
  • olive oil
  • 8 0z bulk Italian sausage
  • 2 large onions, chopped
  • 3 large cloves garlic, minced
  • 4 tablespoons tomato paste
  • 1 cup red wine
  • 1 28-oz can of crushed tomatoes
  • 1 smaller can, 15 oz, diced tomatoes
  • dried oregano
  • dried basil


  1. Pre-heat oven to 400 F.
  2. First, prep the red bell peppers and garlic for roasting:
    • Slice across the top of the garlic, cutting off a flat spot on the top to expose the cloves. Place in a ramekin and drizzle with olive oil.
    • Place the red bell peppers in a baking dish and drizzle a little olive oil over then. Turn a few times to coat. Place the garlic and bell peppers in the oven to roast. Turn the bell peppers every 20 minutes, removing them when all 4 sides are evenly charred. The garlic comes out when the top is browned, about 40 minutes.
    • Place the bell peppers in a brown paper bag, tightly fold down the top, and place the in a bowl to let them steam. one cooled, the skins should peel off easily. Scrape away the seeds and discard them, then chop the flesh of the peppers. Set aside.
    • When the garlic is cool enough to handle, separate the cloves and squeeze the roasted garlic into a bowl, and set aside.
  3. Brown the bulk sausage in olive oil, chopping well with the blade of the spatula.
  4. Once nicely browned, add the chopped onion and cook until the onion is soft and translucent. add the garlic and saute another 5 minutes.
  5. Dissolve the tomato paste in the red wine, then pour the mixture in the skillet. Stir well.
  6. Add the crushed tomatoes and diced tomatoes, bring to a boil, then reduce heat to low, cover, and let simmer for 2 hours, stirring occasionally to ensure that it doesn't bur on the bottom.
  7. Add the chopped roasted bell pepper and garlic, stir through, cover and let simmer another 2 hours.
  8. Add some salt, dried oregano, dried basil, taste to adjust seasoning. If the sauce seems too thick, you can add a little water if needed. Cover and let simmer for another hour.
  9. Taste once again and make the final adjustment for seasoning, and you're ready to serve with pasta, on zucchini noodles, shiratake noodles, or even by itself.
And now for some pictures! Beautiful, charred, roasted red bell peppers: roasted bell A head of roasted garlic, fresh out of the oven: roasted garlic


  1. WOOWW QUE maravilla de plato tomates,orégano y ajos es lo máximo me encanta linda receta,abrazos


Related Posts with Thumbnails