Dips & Sauces/ Gluten Free/ Paleo/ Vegan/ Vegetarian

Red Pepper, Tomato and Chilli sauce

My love of my spiralizer has put me in sauce mood as I play with sauces to pour over my pretty vegetable noodles and this sauce could not be more easier to make.  Roast the vegetables, blend them and voila!  It will keep for a week in the fridge too (I kept a jar for two weeks and it still tasted great.)

I’ve used this sauce on vegetable noodles, in a wrap and as a pizza base.  You could use it over some chicken or fish too.  Or perhaps add some vegetable stock and have it as a soup!?

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Red Pepper, Tomato and Chilli sauce

  • Servings: 6-8
  • Difficulty: easy
  • Print


1 red pepper, deseeded and cut into halves

4 tomatoes, cut into halves

1 small onion, peeled and cut into quarters

2 cloves garlic, peeled

2 red chilli peppers, deseeded and cut into half

1 tspn salt

1 tspn pepper

2 tblspn olive oil

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  • Preheat the oven to 200C/400F degrees.
  • Place the vegetables in a roasting tin and cover with the olive oil.
  • Roast for 30-40 minutes until the vegetables are tender.
  • Place the vegetables in a blender and blitz until smooth. Season with the salt and pepper.

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  • Eat and enjoy!

Nutritional Info for whole recipe – 382 Calories, 28g Fat, 5g Protein, 31g Carbs, 8g Fibre, 23g Net Carbs

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1 Comment

  • Reply
    January 19, 2016 at 5:28 pm

    A lovely tasty recipe, dear Angela! Yummmm! So versatile to use!

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