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Roasted Red Pepper & Tomato Sauce

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Prep Time 5 min Cook Time 10 min Total Time 15 mins
Servings: 2


TRUUUUST ME when I say, roasted red pepper in your pasta sauce is a LIFE CHANGING EXPERIENCE..actually even on your pizza...its insaneeee! I actually only use this now on my pizza and it definitely adds something special without feeling too different from what you’re expecting!



  1. If using raw bell pepper, start by peeling the skin off the pepper & remove seeds from inside, roughly chop. If you are using jar bell peppers skip to step 3 and add peppers in there!

  2. Place oil into a pan and Sauté until soft.

  3. Add crushed tomatoes, asafoetida, mustard, and coconut milk and cook for 5 minutes.

  4. Pour the sauce into a blender and pulse till smooth.

  5. Pour the sauce back into the pan and add finely chopped parsley, bay leaf, oregano, and dried basil into sauce.

  6. Cook on medium flame for 5 minutes

  7. Best served fresh or store in an airtight jar for up to 3 days in the fridge

  8. ♡ Say a little prayer, sprinkle some joy, & serve with love ❤️


Notes: You can use this sauce for pasta, pizza sauce, anything you would use marinara sauce for!

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