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Creamy Roasted Red Pepper Sauce

bowl of roasted red pepper sauce with a black spoon lifting out a spoonful.
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This kid-friendly creamy roasted red pepper sauce is easy to make with just 6 ingredients and is delicious on pasta or with vegetables, potato wedges, or your favorite protein! (gluten-free)

Ingredients

Units Scale
  • 1 large red bell pepper (or 2 small)
  • 1 medium roma or plum tomato
  • 3 cloves garlic, unpeeled
  • juice from 1/2 small lemon
  • 1/4 tsp paprika
  • 1/4 cup heavy cream
  • optional: 1/2 tsp each salt and pepper

Instructions

  1. Heat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Place the pepper, tomato and garlic on the baking sheet and roast for 10 minutes. 
  3. Remove the garlic. Flip the pepper and tomato and return to the oven to roast an additional 10-15 minutes, or until you start to see charred bits.
  4. Place the pepper in a bowl and tightly cover with plastic wrap or foil, or place in a sealed plastic bag, and allow to steam for 15 minutes. This will loosen the skin so that it removes easily.
  5. After 15 minutes, use your hands to peel the skin from the pepper. Cut in half and discard the seeds and stem. 
  6. Place the peeled pepper, tomato, garlic (simply squeeze to  release the cloves from the skin), lemon juice, paprika, cream, and salt and pepper (if using) to a high speed blender. Blend until smooth. 
  7. If you need to reheat or thicken the sauce before serving, pour it into a saucepan and heat on low on the stovetop until warmed through and thickened.

Equipment

Notes

  • You can use jarred roasted red peppers if you'd like to skip the roasting and peeling step. You'll still need to roast the tomato and garlic, but the recipe will go quicker! You'll need about 1 cup, drained. Omit the lemon juice since jarred peppers are already acidic.
  • Heavy cream substitute: You can use half and half, but the sauce will not be as thick. You can also use canned coconut milk/cream or leave it out for a vegan/dairy-free version.
  • For a smokier sauce, use 1/2 tsp smoked paprika instead of regular.
  • For thicker, richer sauce simmer in a saucepan after blending over low heat for 5-10 minutes until thickened and stir in a small pat of butter. 
  • For babies under 1 year, you can omit the salt.
  • Store sauce in an airtight container in the refrigerator for up to 5 days.

Find it online: https://babyledbliss.com/roasted-red-pepper-sauce/