Roast Red Pepper Pasta Sauce Recipe

Last week I got a huge bag of Red and Yellow peppers at Woolworths for an excellent price.  Wanting to make a pasta sauce I looked up many recipes then went off and made up my own.  It went down really well and I will be making it again.



4 – 6 Red and/or Yellow peppers

± 30 ml oil

1 onion finely chopped

1 punnet mushrooms

1 tin peeled and chopped tomatoes

80 ml sherry

1 tsp brown sugar

handful chopped fresh herbs such as oregano, thyme, basil, parsley

1 Cup (250 ml) veg or chicken stock

30 ml brown onion soup powder

3 cloves crushed garlic

2 tsp paprika

60 ml cream


  • Place Red Peppers under the grill and blacken the skins, turning frequently.  Remove and place in a container with lid and leave to sweat for about 20 min.  Slice in half, remove seeds, then peel off outer skin
  • Heat oil in a saucepan over medium heat and gently fry onions and mushrooms until soft and browning.
  • Add diced roasted peppers, tomato, sherry, brown sugar, herbs, stock, brown onion soup and garlic
  • Simmer over a low heat with lid on saucepan for about half an hour.
  • Stir in paprika and cream, heat through and serve.

It’s a good idea to double up the recipe and freeze half for another day



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