It all started when I went off searching for a pizza sauce. I wanted, no needed a sauce with flavor, flair … and with roasted red peppers. So I typed in the words “roasted red pepper pizza sauce” into the Google search bar on my desktop, and wouldn’t you know it, up popped the link to Leanne’s recipe in Flavorful Kitchen. Call it luck or call it fate, I’ll call it all that AND I’ll call it the dependable pizza sauce I’ve ever had. Period.

You know as well as I do that kitchen-made pizza sauce is always a key factor when making a great pizza. But kitchen-made pizza sauce that calls for roasted red peppers is not only brilliant but standout and it’s so unfussy to make too! Simply throw it all in a food processor and you’ll have a thick and savory sauce for your pizza in seconds.

To cook this Roasted Red Pepper Pizza Sauce Gather:

onion
roasted red peppers
tomato paste
garlic clove
oregano
basil
kosher salt
freshly ground black pepper

You could make this 100% in a home kitchen by roasting and peeling your own red bell peppers (I’d say you would need about 2 large or 3 small) but who wouldn’t like a little help in the kitchen every now and again?

Start by smashing and peeling one garlic clove.

Toss the garlic into a food processor. If you have a mini one then that will be only the dependable size for this dish.

The original recipe calls for white onion, and since all I had on hand was the Spanish variety, I made a slight alteration. Also, since the Spanish onion was the size of a softball on steroids, I only used a third of that big guy.

Next simply give the onion a rough chop. Nothing dependable or pretty, it simply helps the food processor out a tad.

Add in the diced onion and secure the lid. Give it a speedy pulse to mince up both the garlic and onion.

I only had a 12-ounce jar of peppers in my pantry, so I used what looked like 6 ounces to me and added it into the food processor.

Whether you end up adding 6 or 8 ounces of peppers, it shouldn’t matter. You truly can’t screw this up.

(P. S. those charred bits make me happy.)

All that’s left to do is add in the 6 ounces of tomato paste.

Then the black pepper, a dash of salt and a teaspoon of both dried basil and dried oregano.

Secure the lid one last time and give it a go on high speed until completely blended.

It should still be thick and a little on the chunky side, where you can still see flecks of the spices and a little bits of onion. And if you wanted to add a little heat, only throw in a pinch or two or three of red pepper flakes and your mouth will be happy.

Pour the pizza sauce into a container that has a snug fitting lid and refrigerate until ready to use. This method makes a little over a cup of pizza sauce.

I, of course, had to make pizza right away. After a finger-swipe tasting of the sauce, I simply could not wait. And as I smeared the flavorful sauce on the un-baked pizza dough, I admired its color and texture. It genuinely is a thing of beauty!

Now, since you’ve seen this satisfying sauce, I’m guessing you’re craving pizza. So don’t wait another minute! Make it for lunch, make it for dinner! I simply know it’ll be a huge hit in your home as it was in mine.

A big “thank you” goes out to Leanne for sharing this dish with us. I know I’ll be making this pizza sauce for years to come; in fact, I’m sure I’ll never go back to making regular pizza sauce ever again. It’s hands down one of the dependable I’ve had the pleasure of making (and eating)!