HOMEMADE PASTA SAUCE RECIPE
Although tomato red pepper pasta sauce takes 1 hour to cook, it’s actually super easy to make. Plus, it is rich, very flavorful, and so, so good.
And you don’t have to use it just for pasta – use it to top homemade pizza or serve it with roasted veggies or delicious vegan meatballs. What’s also great, you can make a big batch and freeze it for when you need it.
CANNED TOMATOES – A CONVENIENCE FOOD
This recipe calls for canned tomatoes. Having canned foods on a daily basis is certainly not something I would recommend. But having it from time to time is perfectly fine – it’s affordable and very convenient.
When purchasing canned tomatoes, look for packaging with the phrase “BPA Free”. That’s because canned tomatoes have an especially high risk of leaching BPA into the tomatoes because of the acidity.
MEET THE INGREDIENTS
- Olive oil
- Red peppers
- Canned chopped tomatoes
- Tomato puree
- Coconut sugar
- Parsley
- Basil leaves
- Garlic
- Salt
- Gluten-free pasta
HOW TO MAKE TOMATO RED PEPPER PASTA SAUCE
Tomato red pepper pasta sauce
- In a large pot, heat 3 tablespoons of olive oil over medium heat. Add chopped red peppers and cook for about 6-8 minutes while stirring frequently.
- Stir in minced garlic and cook for another minute or so.
- Add canned chopped tomatoes, tomato puree, parsley, basil, and coconut sugar. Stir to combine.
- Bring to a boil, then reduce the heat to medium-low and allow the sauce to simmer for about 50 minutes. Stir frequently (every 10 minutes or so) to prevent the sauce on the bottom of the pot from burning.
- Check the seasonings and add more salt, sugar, or herbs if needed.
Pasta
- Cook the pasta in salted water following the package instructions.
- When the pasta is done, drain it well.
- Add the sauce to the pasta and toss to combine.
SERVING SUGGESTION
- Serve in a bowl.
- Top with cherry tomatoes and garnish with basil leaves.
STORING LEFTOVERS
- Store leftover sauce in the refrigerator for up to 4 days.
TOMATO RED PEPPER PASTA SAUCE IS
- Vegan
- Gluten-free
- Flavorful
- Rich
- Delicious
- Easy to make
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Tomato Red Pepper Pasta Sauce
Ingredients
- 3 tablespoons olive oil
- 3 cups chopped red peppers (approx. 4-5 big peppers)
- 800 g canned tomatoes chopped
- 200 ml tomato puree
- 2 tablespoons coconut sugar
- 1/2 cup parsley chopped
- 6-7 cloves garlic minced
- 5-6 basil leaves chopped
- salt to taste
- 400 g gluten-free pasta
Instructions
Tomato red pepper pasta sauce
- In a large pot, heat 3 tablespoons of olive oil over medium heat. Add chopped red peppers and cook for about 6-8 minutes while stirring frequently. Stir in minced garlic and cook for another minute or so.
- Add canned chopped tomatoes, tomato puree, parsley, basil, and coconut sugar. Stir to combine.
- Bring to a boil, then reduce the heat to medium-low and allow the sauce to simmer for about 50 minutes. Stir frequently (every 10 minutes or so) to prevent the sauce on the bottom of the pot from burning.
- Check the seasonings and add more salt, sugar, or herbs if needed.
Pasta
- Cook the pasta in salted water following the package instructions.
- When the pasta is done, drain it well.
- Add the sauce to the pasta and toss to combine.
Serving suggestion
- Serve in a bowl.
- Top with cherry tomatoes and garnish with basil leaves.
Storing leftovers
- Store leftover sauce in the refrigerator for up to 4 days.
Notes
* The nutritional information provided is calculated automatically and should be used as an estimate.
