I came up with this recipe as an alternative to the typical tomato filled spaghetti sauce since my oldest son is allergic to tomatoes. To be honest, the first time I made it I wasn’t sure how it would turn out, especially since I didn’t follow a recipe and just winged it. But, one of my friends had suggested it as an alternative to tomato sauce. I had made tomato sauce many times from scratch so I figured bell pepper sauce wouldn’t be too much harder. It turns out my whole family prefers this sauce to regular tomato spaghetti sauce! Hooray! So, even if you don’t have anyone in your household that is allergic to tomatoes, give this recipe a shot. You might just discover you found a new favorite sauce to put on your pasta or veggies.
-5 large bell peppers (orange, yellow, or red) or about 5 cups chopped bell peppers (fresh or frozen works)
-1 TB Avocado or Olive oil (or any other cooking oil you have on hand should work too)
-1/2 cup water
-1 tsp. sea salt (my favorite brand is this: Redmond Real Salt – Ancient Fine Sea Salt, Unrefined Mineral Salt, 16 Ounce Pouch (1 Pack))
-1/8 tsp. cayenne pepper (or 1/4 tsp black pepper)
-2 tsp. dried basil
-2 tsp. dried oregano
-1 TB garlic minced (about 2-3 cloves) (can leave out if sensitive to garlic)
-1 TB maple syrup (optional)
Start by chopping the bell peppers. Pour the oil into a sauce pot. Add the chopped peppers to the sauce pot. Pour the water over them. Put a lid on the sauce pot and turn on the heat to medium high. Once the water starts to boil, turn the heat down to medium or medium low. Cook for about a total of 30-45 minutes, until the peppers are squishy and soft. Drain about half of the liquid out of the sauce pot once the peppers are done cooking. Pour the remaining liquid and peppers into a blender. Blend on high for a minute or two, until everything is thoroughly pureed and combined. Once complete, pour back into the sauce pot and add the seasonings (salt, pepper, basil, oregano, and garlic) and maple syrup (if using). Stir to combine. Serve on pasta or veggies. This sauce also makes a good dipping sauce for pizza or bread.
Makes 3 1/2 cups
Note: You can leave out the garlic and maple syrup if you want. I personally think it tastes great with or without maple syrup, but my family likes it with the added sweetness of the maple syrup. Also, it tastes good without garlic, but I LOVE garlic and like it in spaghetti sauce. But, if you can’t have garlic, don’t worry about leaving it out. It still tastes good!
Any questions on this recipe? Have you ever made your own sauce with bell peppers? What recipe did you use? Let me know in the comments below!
If you make this, I’d love to see how it turned out for you. If you are active on social media, please tag me in your post on Instagram @herbivore_homemaker or on Twitter @herbivorebekah. Happy cooking!