Roasted Red Pepper & Tomato Sauce

Roasted Red Pepper & Tomato Sauce

This sauce is very good with Golden Stuffed Squash – or with any simple grain dish. You could roast the peppers the day before – especially if you happen to be using the oven anyway – or just cheat and use ready-roasted peppers in a jar!
Recipe and photgraph courtesy of

Easy recipeEasy Gluten free Wheat free Quick meal Low fat, low sugar, diabetic friendly Kid recipe
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Preparation time

Cook time

Total time

100 minutes




  • 1 onion, chopped
  • 2 squirts low-cal oil spray
  • 2 roasted red peppers (very good sold in jars – those in brine taste different from those in oil however. You choose)
  • 1 clove garlic, crushed
  • Small dash of date, maple or agave syrup
  • ½ tin of chopped tomatoes
  • 1 tsp mixed dried herbs
  • 1-2 tsp Aminos or 1 tsp soya sauce
  • 100ml/4fl oz vegan stock
  • – homemade or from a cube/bouillon, eg Marigold red tub, Green Oxo etc
  • 1 tsp balsamic vinegar
  • Pinch of chilli powder (optional)


1. If roasting peppers yourself: roast for one hour at 200°C/400° F/Gas Mark 6.

2. Turn them a couple of times until the skins are blackened all over.

3. Place the peppers in a sealed bag or covered saucepan while they cool down – the released steam loosens the skin and makes it easier to peel.

4. Remove the skins, cut the peppers in half and discard the seeds. Chop roughly and set aside OR remove pre-roasted pepper pieces from jar, chop roughly and set aside.

5. Sauté the onion in the low-cal oil spray until softened – add a little juice from the tomatoes if it starts to stick.

6. Add the chopped tomatoes and red peppers, then stir in the syrup, herbs, Aminos/soy sauce, chilli powder (if used), balsamic vinegar and vegetable stock.

7. Simmer over a medium heat for 20-25 minutes.

8. Use a hand blender or food processor to whizz the mixture until the sauce is smooth.

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