Roasted Red Pepper & Tomato Sauce
TRUUUUST ME when I say, roasted red pepper in your pasta sauce is a LIFE CHANGING EXPERIENCE..actually even on your pizza...its insaneeee! I actually only use this now on my pizza and it definitely adds something special without feeling too different from what you’re expecting!
- 2 red bell pepper (roasted)
- 2 tablespoons oil
- 1 cup tomatoes (crushed)
- 1 teaspoon dijon mustard (or English mustard)
- 1/3 cup coconut milk
- 1 teaspoon salt (or more as per taste)
- 1 bay leaf
- 1/2 teaspoon oregano
- 1/2 teaspoon dried basil
- 1/4 cup parsley (loosely packed chopped)
If using raw bell pepper, start by peeling the skin off the pepper & remove seeds from inside, roughly chop. If you are using jar bell peppers skip to step 3 and add peppers in there!
Place oil into a pan and Sauté until soft.
Add crushed tomatoes, asafoetida, mustard, and coconut milk and cook for 5 minutes.
Pour the sauce into a blender and pulse till smooth.
Pour the sauce back into the pan and add finely chopped parsley, bay leaf, oregano, and dried basil into sauce.
Cook on medium flame for 5 minutes
Best served fresh or store in an airtight jar for up to 3 days in the fridge
♡ Say a little prayer, sprinkle some joy, & serve with love ❤️
Notes: You can use this sauce for pasta, pizza sauce, anything you would use marinara sauce for!