Mediterranean🥫 Sauces & condiments

Greek Tomato & Red Pepper Sauce

Name: Greek Tomato & Red Pepper Sauce
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1 small onion; ~2-3 tbsp olive oil; 2-3 garlic cloves; 1 lb canned tomatoes (San Marzano); 1 jar roasted red bell peppers; to taste salt; to taste freshly cracked black pepper; to taste crushed red pepper flakes; 1 tsp dried oregano; 1-2 tbsp honey; ~¼ cups water

⏱ 50 min

A flavorful Greek-style sauce made with tomatoes and roasted red peppers. Simple to prepare yet loaded with taste, this versatile sauce works wonderfully with pasta, chicken, shrimp, and as a base for shakshuka. The sauce keeps well in the refrigerator and freezes beautifully for future use.

Adapted from a video by Dimitra's Dishes

Greek Tomato & Red Pepper Sauce Recipe | Perfect for Pasta, Feta, Fish & More!

Watch on YouTube

Ingredients

small onion1
olive oila little~2-3 tbspest.
garlic cloves2-3
canned tomatoes (San Marzano)1 lb
roasted red bell peppersdrained1 jar
saltto taste
freshly cracked black pepperto taste
crushed red pepper flakesoptional for heatto taste
dried oregano1 tsp

Steps

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1
Finely slice a small onion and add it to a skillet with a little olive oil. Cook over medium heat for 8 to 10 minutes until the onion is soft and golden.
2
Add 2 to 3 grated garlic cloves and stir to combine. Cook for a few seconds until fragrant and the garlic melds with the onions.
3
Pour in the pound of canned San Marzano tomatoes and add the drained jar of roasted red bell peppers.
4
Season with salt, freshly cracked black pepper, crushed red pepper flakes (if desired for heat), 1 teaspoon of dried oregano, and 1 to 2 tablespoons of honey. Rinse the tomato can with a little water and add to the pot.
5
Bring the sauce to a boil, then reduce heat to medium. Cover the pan and simmer for 30 to 40 minutes until thickened. The tomatoes and peppers will begin to break down.
6
You can optionally smash the tomatoes and peppers with the back of a wooden spoon as they cook. If needed, add more water and cook for an additional 10 minutes.
7
Once all the water has evaporated and the sauce is thick, taste it. If you prefer a smoother consistency, pass it through a food processor or blender; otherwise, leave it chunky as desired.
8
Transfer the finished sauce to a jar or airtight container for storage. Before serving, you may add fresh herbs like chopped basil or parsley, or use it as a shakshuka base by poaching eggs directly in it.

Greek Tomato & Red Pepper Sauce

Ingredients

Steps

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