Roasted Red Pepper Marinara

Roasted red peppers and tomatoes are simmered with garlic, onion, and herbs to create a smooth, deeply flavored sauce with natural sweetness and a balanced finish.

Serves: about 4 cups | Prep Time: 10 minutes | Cook Time: 35 minutes

Ingredients

• 1 tablespoon olive oil

• ½ red onion, finely chopped

• 3 cloves garlic, finely minced

• 1 small carrot, finely grated

• 1 (12-ounce) jar roasted red peppers, drained and chopped

• 1 (28-ounce) can crushed tomatoes or tomato purée (no-salt-added if available)

• 2 tablespoons tomato paste

• 1 teaspoon dried oregano

• ½ teaspoon dried basil

• ¼ teaspoon crushed red pepper flakes (optional)

• ¼ teaspoon freshly ground black pepper

• 1–2 teaspoons red wine vinegar or lemon juice

Instructions

1. Heat the olive oil in a large saucepan over medium heat.

2. Add the onion and cook for 4–5 minutes until softened.

3. Stir in the garlic and cook for 30–60 seconds until fragrant.

4. Add the grated carrot and cook for 2–3 minutes to soften and bring out its natural sweetness.

5. Stir in the roasted red peppers, crushed tomatoes, tomato paste, oregano, basil, red pepper flakes if using, and black pepper.

6. Bring to a gentle simmer and cook uncovered for 30–35 minutes, stirring occasionally, until the sauce thickens.

7. Stir in the vinegar or lemon juice at the end to brighten the flavor.

8. For a smoother texture, blend with an immersion blender or in a standard blender.

Cook’s Note

This sauce can be used immediately or stored in the refrigerator for up to 4 days. It also freezes well for longer storage.