Roasted Red Pepper and Garlic Marinara Sauce

Roasted Red Pepper and Garlic Marinara Sauce

Roasted Red Pepper and Garlic Marinara Sauce

There are a couple of delicious storebought marinara sauces that are out there, but they are LOADED with oil. This homemade, fresh sauce beats any of them in taste and nutritional value.
Course: Sauces
Cuisine: Italian
Keyword: Roasted Red Pepper and Garlic Marinara Sauce
Author: Mrs. Plant


  • High-Speed Blender


  • 1/2 large (or 1 small) red onion diced
  • 1-1 1/2 lbs fresh, ripe Campari, Roma, or San Marazano tomatoes Sliced into 1" chunks (do not need to remove skin or seeds if using a high-speed blender!)
  • 24 oz tomato puree (I love the Sprouts brand called organic Passata Tomato Puree in a tall, glass jar)
  • 5 Jimmy Nardello ripe, red peppers (or 2 red bell peppers) pods/seeds removed and cut into quarters lenthwise
  • 6 cloves garlic peeled, but kept whole
  • 1 1/2 t basil
  • 1 1/2 t oregano
  • 1/2-1 t salt
  • 1/8-1/4 t black pepper


  • Preheat oven to 400 degrees (roast).
  • Place the garlic cloves in the center of a 6"x6" square of foil with a few drizzles of water and close the packet up so there aren't any openings.
  • Place the garlic packet and the pepper with skin side up on a nonstick baking mat/pan and roast for 15 minutes.
  • While the peppers are roasting, place the onions in large nonstick skillet with 1/4 cup water. Cover and cook over medium heat until soft.
  • Add the chopped tomatoes and seasonings into the skillet, and cover again to cook down.
  • When the peppers and garlic are done, add them to the skillet (no need to chop the peppers).
  • Add the tomato puree and stir well to combine. Cover again and lower the heat to simmer for another 20 minutes. Turn heat off to let cool a bit.
  • Spoon the mixture from the skillet to a high-speed blender, and blend until desired consistency. Check for taste, and add salt and pepper if desired. You can also add a little sugar if your tomatoes were more on the acidic side.

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