This roasted pepper and cherry tomato sauce is a great way to use summer’s bounty to dress up your favorite pasta! It’s bursting with amazing flavor!
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Fresh and full of flavor, you’ll love this roasted pepper and cherry tomato sauce!
I always thought I didn’t have a green thumb. Several failed houseplants left me believing that, despite my biology degree, I simply could not keep a plant alive.
Once we moved into our house last fall, I decided to plant some bulbs. Daffodils and tulips are some of my favorite flowers, and I figured they would be low-maintenance options to try.
Imagine my surprise when, several months later, I saw the tips of little shoots peeking through the mulch! They blossomed into beautiful flowers, completely debunking the myth that I had a green thumb.
With my newfound confidence, I decided to plant a small container garden in our backyard this past spring. I’ve always wanted a garden, so this was pretty exciting.
After doing a good bit of research, I purchased two of these City Pickers Raised Garden Beds, because they looked pretty foolproof in terms of watering and preventing weeds, and they had wheels so I could easily move them. I have to say, they were perfect for me!
I planted cucumbers, red bell peppers, yellow lunchbox peppers, cherry tomatoes, German Queen heirloom tomatoes, basil, and mint.
It was such a fun process to tend to the garden and watch everything grow, and my kids really enjoyed being involved in the process as well.
As the summer wore on, I found myself with more cherry tomatoes than I could eat. I gave many away, and used some in this Instant Pot sweet corn and tomato salad, but still had a lot leftover.
That is how this roasted pepper and cherry tomato sauce was born!
I was so pleased with how flavorful the sauce was, with just a few simple ingredients! Onions, garlic, peppers, tomatoes, olive oil, basil, salt, and pepper. That’s it!
And it was very rewarding to know that the sauce came from our own garden, especially when I used to think I couldn’t grow anything.
This roasted pepper and cherry tomato sauce is perfect with your favorite pasta, and I made some quick and easy baked homemade meatballs to go along with it as well. It was simply delicious!
5 Quick and Easy Instant Pot Dinners that Will Save You Time and Wow Your Family
How to Make Roasted Pepper and Cherry Tomato Sauce
To start, toss some chopped peppers with some cherry tomatoes and olive oil. You’ll roast those for about 25 minutes.
In a saucepan, cook some onions and olive oil together, then add in some garlic. After the tomatoes and peppers are finished roasting, add them to the onions and garlic, along with some extra olive oil and chicken broth. Toss in some fresh basil and let everything simmer together for a bit.
After the flavors have melded, use an immersion blender to puree to your desired consistency. Add some salt and pepper and stir.
That’s it! Fresh, homemade pepper and cherry tomato sauce!
Notes and Adaptations for Roasted Pepper and Cherry Tomato Sauce:
- If you’re not a fan of peppers, you can leave them out and add some extra tomatoes if desired.
- I used yellow lunchbox peppers because that’s what I had growing in my garden. Feel free to use a regular yellow bell pepper, red bell pepper, or orange bell pepper if that’s what you have access to!
- This sauce freezes wonderfully! Allow to cool to room temperature, then place in a freezer-safe container and freeze until you need it.
- This usually makes about 1 3/4 – 2 cups of sauce for me. You can thin it a bit with additional chicken broth if desired. Since it’s full of flavor, I find you can get away with a little less sauce than if you’re using store-bought sauce.
- I’ve used both sweet yellow and red onions–both have worked well! I prefer milder onions, so I liked these options.
- You’re welcome to add in more herbs if desired–thyme or oregano would be tasty!
- I have occasionally added in a chopped small heirloom tomato along with the cherry tomatoes. However, if you’re planning to use other tomatoes in addition to the cherry tomatoes, I recommend peeling them first, as I find the peels don’t soften and puree the same as the cherry tomatoes.
Recommended Equipment:
More Pasta Dishes You’ll Love:
- How to Make Spaghetti in the Instant Pot Pressure Cooker
- Browned Butter Chicken Tetrazzini
- Pressure Cooker Chicken Fettucine Alfredo
- Cheesy Mexican Stuffed Shells
Roasted Pepper and Cherry Tomato Sauce
This roasted pepper and cherry tomato sauce is bursting with flavor! It's a wonderful way to use summer's bounty to create a delicious sauce for your favorite pasta.
Ingredients
- 2 cups of cherry tomatoes
- 1/4-1/2 cup chopped peppers (Approx. 4 lunchbox peppers or 1 bell pepper)
- 1/4 cup + 4 Tbsp olive oil, divided
- 1/4 cup diced onion
- 1 Tbsp minced garlic
- 2 Tbsp chopped fresh basil
- 1/2 cup -1 cup chicken or vegetable broth (I used about a cup)
- salt and pepper
Instructions
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- In a mixing bowl, combine tomatoes, peppers, and 2 tsp olive oil. Stir to coat.
- Spread into an even layer on prepared baking sheet. Roast for 25 minutes, until tomatoes have burst.
- Remove from oven and set aside.
- In a medium-large saucepan, heat 1/4 cup olive oil over medium-high heat. Add onions and cook for about 5 minutes, until they begin to turn translucent, stirring occasionally.
- Reduce heat to medium. Add garlic and stir, cooking for 1 minute until garlic is fragrant.
- Add roasted tomatoes and peppers, along with any juices, to the saucepan. Add basil and 1/2 cup chicken broth, stirring to combine.
- Allow to simmer for about 25 minutes, stirring occasionally. If needed, add more broth during cooking (I added about 1/2 cup more, making 1 cup total).
- Remove from heat and transfer to a container for blending. Use an immersion blender to blend to desired consistency. If necessary, add more broth to thin the sauce to your liking.
- Add salt and pepper to taste.
Recipe inspired by Fork Knife Swoon.
Notes
- If you're not a fan of peppers, you can leave them out and add some extra tomatoes if desired.
- I used yellow lunchbox peppers because that's what I had growing in my garden. Feel free to use a regular yellow bell pepper, red bell pepper, or orange bell pepper if that's what you have access to!
- This sauce freezes wonderfully! Allow to cool to room temperature, then place in a freezer-safe container and freeze until you need it.
- This usually makes about 1 3/4 - 2 cups of sauce for me. You can thin it a bit with additional chicken broth if desired. Since it's full of flavor, I find you can get away with a little less sauce than if you're using store-bought sauce.
- I've used both sweet yellow and red onions--both have worked well! I prefer milder onions, so I liked these options.
- You're welcome to add in more herbs if desired--thyme or oregano would be tasty!
- I have occasionally added in a chopped small heirloom tomato along with the cherry tomatoes. However, if you're planning to use other tomatoes in addition to the cherry tomatoes, I recommend peeling them first, as I find the peels don't soften and puree the same as the cherry tomatoes.
Recommended Products
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