Okay, so this recipe is pretty expensive. I’ll admit that up front. BUT I had almost an entire jar of roasted red peppers leftover from my hummus making extravaganza last week, and due to poor planning, I didn’t have another use for the leftover peppers. Yes, I could have frozen them for later use, but I decided to just go ahead and use them up on the spot and not risk losing them to the depths of my freezer. And I think it’s important to show ways you can repurpose leftover ingredients to make sure they don’t go to waste. So, I made this ultra simple, yet totally decadent Creamy Roasted Red Pepper Sauce, which can be used several different ways.
How to Use Creamy Roasted Red Pepper Sauce
The most obvious use for this sauce is as a tomato-free alternative to marinara. It’s nice to change things up once in a while and there are a lot of people who can’t eat tomatoes, so this is a great way to go. On that note, you could probably also use it on a pizza as an alternative to traditional pizza sauce (it would be amazing on a mediterranean style pizza).
But I think my favorite way to consume this sauce is just as a dip for some really good bread. Either just break off a chunk of your favorite bread and start sopping up the delicious sauce, or slice it, brush it with olive oil, and toast it up in your oven for a little crunch. Either way, this sauce makes a great appetizer or addition to a party tray (try sprinkling a little crumbled feta on there, too!).
So, if you ever find yourself with a jar of roasted red peppers…
I can’t lie. I could just eat a baguette dipped in this sauce as a meal. 😅 Maybe with a little goat cheese, too!
Creamy Roasted Red Pepper Sauce
Servings 4Ingredients
- 1 16oz. jar roasted red peppers ($4.49)
- 2 Tbsp butter ($0.27)
- 4 cloves garlic ($0.32)
- 1/2 tsp dried basil ($0.05)
- Freshly cracked black pepper ($0.02)
- 1/2 cup heavy cream ($0.87)
Instructions
- Add the roasted red peppers to a blender along with about 2 Tbsp of the liquid from the jar. Purée the peppers until smooth, adding a tablespoon or two of water if needed to help it blend (avoid adding too much liquid from the jar as it can be very acidic).
- Mince the garlic and add it to a skillet with the butter. Sauté the garlic in the butter over medium-low heat for 1-2 minutes, or just until the garlic has softened and becomes very fragrant (but not browned). Pour in the puréed peppers, and add the dried basil and some freshly cracked pepper. Stir to combine.
- Allow the sauce to come up to a simmer. Turn the heat down to low and let the sauce simmer for 10-15 minutes, stirring often, or until the mixture is thick (see photos below).
- Add the heavy cream to the skillet, stir until the sauce is smooth, and allow to heat through. Taste the sauce ad add salt if needed (I found the liquid from the jar added enough salt for me). Serve warm.
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Nutrition
How to Make Roasted Red Pepper Sauce – Step by Step Photos
These are the roasted red peppers that I had on hand. They were organic, so you may be able to cut back on the price of the sauce if you can find a better deal (this 16oz. jar was $4.49). You can also use red bell peppers that you’ve roasted at home, but you may need to add salt to the sauce at the end.
Add the roasted red peppers to a blender, along with a couple tablespoons of the liquid from the jar. Purée the peppers until smooth. If you need more liquid to make them blend properly, add water rather than more liquid from the jar because the canning liquid can be quite acidic. You’ll end up with about 1.5 cups of red pepper purée.
Mince four cloves of garlic and sauté them in 2 Tbsp butter over medium-low heat for about 1-2 minutes, or until the garlic is soft and fragrant, but not browned.
Pour in the Roasted Red Pepper purée.
Add 1/2 tsp dried basil and some freshly cracked pepper. Stir to combine and let the sauce come up to a simmer. Turn the heat down to low and let it simmer, stirring frequently, for 10-15 minutes, or until it is thick (see next photo).
When the sauce is thick enough to leave a blank trail in the skillet when you stir it, it’s time to add the cream.
Stir in 1/2 cup heavy cream. Taste the sauce and add salt if needed (I did not add any as the liquid from the jar gave my sauce enough salt). It’s ready to eat! You should have about 1.5 cups of sauce, which is enough for about 8oz. of pasta.
This Creamy Roasted Red Pepper sauce is totally luscious.
I ended up using it on my leftover rigatoni from the other day, with some sautéed spinach and Italian sausage. PERFECT. (But I would have been just as happy with a loaf of good bread. ;) )
Ooh I always make this by roasting red peppers in the oven with paprika,chilli pepper flakes, olive oil, onions and garlic. When they’re done I blitz them up and add cream, salt and pepper. Haha that could be the budget version of your recipe. I like to eat it with homemade meatballs, brown rice w cilanto and grilled courgettes.
We had this last night for dinner and it was just as delicious as you said! I ended up roasting my own peppers because I had some in our fridge that needed to be used.
We had it over pasta, but now I want to try it on pizza. Great recipe, Beth! I’ll definitely make this again!
Oh I *wish* I had a random jar of rrp’s waiting to be used. I usually make the roasted red pepper and tomato soup which is to DIE for in my less than humble opinion. I think I’m going to have to “accidentally” buy a jar or two.
If anyone wants/needs to make this dairy free (vegan), I make the same recipe using olive oil instead of butter and cashew cream (blend 1/2 cup cashews with just enough water/broth to cover) instead of heavy cream. I’ve also use pureed white beans in place of the cream which is a less expensive option than cashews.
I’ll have to try pureed white beans for this. Sounds good.
oh, thanks for this! i was just thinking this recipe sounded amazing, but couldn’t come up with these substitutions.
Just found your blog about a week or two ago and I am a cooking madwoman now!! I have used many of your recipes and my whole
family LOVES everything I have made!!! Thanks!!!!!
This is great alternative to marinara. My MIL is not a fan of tomatoes, so if I make pasta for a family gathering I’m limited to cream sauces or pesto. Nice switch up from the usual weeknight marinara.
I LOVE roasted red peppers! This is perfect as one of the ALDI special buys this week is a 2kg jar of roasted red pepper strips. Cant wait to try this!
Printed and will be made this weekend. Looks so good and easy enough that I can make. I am not the biggest fan of marinara so this will go great on pasta. Also what are your thought as a base for homemade pizza?
Yep, I think it would work well (mentioned that in the intro, in fact). :)
You could roast your own red peppers and it would be less expensive. Right now our Winco has gorgeous huge red bell peppers for .68 each! This recipe looks yummy!
THANK YOU!!! I am one of those you mentioned who can’t eat tomatoes… this looks amazing!
I make a similar sauce and serve it over gnocchi with sauteed shrimp. It’s from an old Southern Living Magazine recipe. Always a hit!
This looks so good. And I love the suggestion of swapping it in for marinara on pasta.
yummy!!
Mmm, sounds yummy! I’ve found jars of peppers for half that price at a regular grocery store. Not organic, but who cares, I’ve lived long enough.
How long would this sauce keep in the fridge?
Probably 4-5 days.
Does anyone know if this can be frozen?
Not sure about this one! I’d have to try it first to find out. Sometimes cream sauces don’t do so well.