Silky Roasted Roasted Red Pepper Marinara, a marvelous marinara variation when you’re tired of tomatoes!
Sick of plain old spaghetti with marinara for dinner? I’ve got a solution!
Roasted Red Pepper Marinara. That is, marinara made with red bell peppers instead of tomatoes.
Roasted Red Pepper Marinara is bright, tangy, and slightly sweeter than classic tomato marinara, with a rich elegant essence.
Its silky texture coats pasta beautifully, and makes a marvelous dip for mozzarella sticks and calzones. In fact, there are instances I like it better than tomato marinara, God forbid.
Spread it over crusts for a unique pizza topping, or slather it over a meatball sandwich!
Our Roasted Red Pepper Marinara recipe is healthy, veggie-packed and can easily be made vegan by substituting oil for butter. It’s also gluten free!
To Make Roasted Red Pepper Marinara
Cut red bell peppers into strips and lay them out on a baking sheet. Broil in the oven until the skins turn black. Then place the peppers in a sealed bag to steam and loosen the skins.
Meanwhile sauté shredded onions and carrots until very soft.
Once the black waxy skins are loose, peel them off and place the roasted peppers in a blender.
Puree the roasted red peppers and garlic until very smooth. Pour the puree into the sautéed veggies and simmer to thicken.
Season with herbs, salt, and pepper. Done!
Give Roasted Red Pepper Marinara a try with traditional or gluten free pasta.
You’ll be so glad you did!
Also check out our classic marinara recipe.
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