Roasted Onion, Red Pepper, and Tomato Sauce for Pas

Name: Roasted Onion, Red Pepper, and Tomato Sauce for Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 red bell peppers, cored, seeded, and quartered; 4 tablespoons plus 1 teaspoon olive oil; 2 onions, sliced; 2 medium, firm tomatoes; 3 large garlic cloves, unpeeled; 1 teaspoon fresh thyme; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 pound cooked small pasta, such as penne, or filled pasta, such as ravioli; Freshly grated Parmesan

Servings: persons

1
Position the oven racks so that they are evenly spaced.
2
Preheat the oven to convection roast at 500F.
3
Cover a shallow-rimmed baking pan with foil and coat with nonstick spray.
4
Rub the pepper quarters with 2 tablespoons of the olive oil and place on the pan on the top rack of the oven, skin side up.
5
Roast for about 5 minutes, until the peppers are blistered.
6
With tongs, remove and stack them in a paper bag.
7
Let them cool in the bag for 15 minutes.
8
Toss the sliced onions and the whole tomatoes with 2 tablespoons of the olive oil and spread on the prepared pan.
9
Lightly rub the garlic cloves with the remaining 1 teaspoon olive oil and place on the pan.
10
Roast for 5 to 6 minutes, until the onions are lightly browned and soft.
11
Do not remove them from the baking pan.
12
Slip the skins off the tomatoes.
13
Rub the skins off the pepper quarters.
14
Add the tomatoes and peppers to the onions and return to the oven.
15
Roast for 5 more minutes, until the juices are thickened.
16
Scoop all the vegetables into a food processor fitted with the steel blade or a blender (you may need to do this in batches), and process them until almost pureed, but still slightly chunky.
17
Add the thyme, salt, and pepper.
18
Serve over freshly cooked pasta and top with the Parmesan.

725

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 red bell peppers, cored, seeded, and quartered, 4 tablespoons plus 1 teaspoon olive oil, 2 onions, sliced, 2 medium, firm tomatoes, and more.

Yes, Roasted Onion, Red Pepper, and Tomato Sauce for Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Onion, Red Pepper, and Tomato Sauce for Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions