Roasted Red Pepper Marinara Recipe

Roast the peppers

Preheat the broiler or a gas flame. Place whole red bell peppers on a baking sheet lined with foil or directly on the gas burner and char the skins, turning with tongs until blackened and blistered on all sides (about 8–12 minutes under broiler, turning every 2–3 minutes). Transfer peppers to a bowl and cover tightly with plastic wrap or place in a sealed paper bag for 10–15 minutes to steam (this loosens the skins).

Unwrap the peppers and, when cool enough to handle, peel away the charred skins with your fingers or a paring knife. Cut open, remove stems, seeds, and membranes. Roughly chop the peeled peppers and set aside.

Sauté aromatics

In a large sauté pan or medium pot, heat 3 tbs extra-virgin olive oil over medium heat until shimmering. Add the finely chopped onion and a pinch of salt; cook, stirring occasionally, until translucent and beginning to brown at the edges, about 6–8 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to burn it.

Stir in the tomato paste and cook 1–2 minutes, stirring constantly, to deepen the flavor and remove raw taste.

Deglaze and combine

Pour in 1 tbs dry red wine to deglaze the pan, scraping up any browned bits, and let the alcohol cook off for 1 minute. Add the roughly chopped roasted red peppers, 28 oz crushed tomatoes, and 1 cup stock. Stir to combine.

Season and simmer

Add dried oregano, dried basil, crushed red pepper flakes (if using), sugar (if using), 1.5 tsp salt, and 1/2 tsp freshly ground black pepper. Bring to a gentle simmer, then reduce heat to low. Simmer uncovered for 20–25 minutes, stirring occasionally, until slightly reduced and flavors meld.

Blend to finish

Use an immersion blender directly in the pot and puree the sauce to your desired texture (smooth or slightly chunky). Alternatively, cool slightly and transfer in batches to a blender, then return to the pot. If sauce becomes too thick, add up to 1/4 cup additional stock or water to reach desired consistency.

Taste and adjust seasoning. If brightness is needed, stir in 1 tsp lemon juice. Adjust salt and pepper to taste. If the sauce tastes too acidic, add up to another 1/2 tsp sugar, tasting as you go.

Finish and serve

Stir in torn fresh basil leaves and 1 tbs olive oil if desired for shine. Simmer 1–2 minutes to wilt basil. Serve hot over pasta, meatballs, polenta, or as a pizza sauce. Leftovers will keep in the refrigerator for up to 5 days or freeze for up to 3 months.