Clean Eating Recipes, Uncategorized

Roasted Red Pepper and Tomato Sauce


We LOVE spaghetti in this house! The fun part about spaghetti is there are so many ways to spice it up! I picked up some red peppers that were on MAJOR sale this weekend and got the idea to use them for a marinara sauce. The results were delish!


  • 4 red bell peppers, cut into 4 pieces (seeds removed)
  • 4 tbsp olive oil
  • 1 medium onion, diced
  • 2 clove garlic
  • 2 28-oz cans of whole, peeled tomatoes
  • 1/4 cup dry red wine
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 tsp salt
  • ½ tsp pepper
  1. Preheat oven to 400F.
  2. On a baking sheet, toss red bell peppers and 1 tablespoon of oil together and lay in a single layer. Roast for 25-30 minutes, until the bell peppers are tender and there are some black char marks.
  3. While the peppers are in the oven, combine the diced onion and 1 clove of garlic in 1 tbsp of oil. Sautee for 5 minutes until soft and fragrant. Add to a food processor with the bell pepper when it’s ready. Then also add tomatoes and their juice, oregano, thyme, rosemary, salt, black pepper, 2 tbsp of olive oil. Process until combined and smooth. Return to pot, add red wine and simmer on low heat.
  4. Use a vegetable spiralizer or Vegetti to turn make zucchini noodles. In a skillet (can be the same one we used before), add the zucchini with the oil and sautee for 2-3 minutes. Sprinkle with salt and pepper.
  5. To assemble, top the zucchini with the roasted red pepper & tomato sauce.

**OPTIONAL: You can peel the charred skin off the red peppers for a smoother sauce texture. Be sure to let it cool!! I let mine sit for several minutes, then ran them under cold water while I peeled them.

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