I recently had a friend bring the most amazing roasted red pepper sauce to my true crime book club, and after my husband and I fought over the entire jar, we decided to try making some ourselves! This is such a great, hearty sauce, and you can definitely mix in some yummy walnut meat, vegan meatballs, or whatever you like to make some awesome pasta!
This WFPB sauce is vegan, gluten free, oil free, and refined sugar free. This is how we made it:
1 large Eggplant, cut in half
4 red bell peppers, top and seeds removed, and cut in half
1 15 oz can diced tomatoes
2 garlic cloves
1 tbsp apple cider vinegar
½ tsp oregano
½ tsp salt
Pinch of red pepper flakes
Black pepper to taste
Preheat your oven to 450F.
Line a baking sheet with a silicone baking mat or parchment paper.
Place the bell peppers and eggplant on the lined baking sheet with the eggplant facing with the inside facing down, and the peppers with the skin side facing up. Bake for 30 minutes, or until the eggplant is totally soft and the peppers are browned in spots. Let them cool down enough to handle.
Scoop out the inside of the eggplant and place it in a blender. Add the red peppers, diced tomatoes, garlic, apple cider vinegar, oregano, paprika, salt, red pepper flakes, and black pepper. Blend until smooth.
Heat up to a boil and serve with pasta!