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A bowl of roasted red pepper sauce with sprigs of fresh thyme.

Roasted Red Pepper Sauce

  • Author: Asha
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 1 cup (four 1/4 cup servings) 1x
  • Category: Sauce
  • Cuisine: American


This roasted red pepper sauce is fantastic with hints of honey, thyme, and balsamic vinegar. Amazing with steak, chicken & seafood, or as a pasta or pizza sauce! 



1/4 cup (13 g) red onion, diced

1 clove garlic, sliced (see note)

1 tsp olive oil

8 ounces (227 g) roasted red peppers from a jar (drained, pat dry, seeded, chopped)

1/4 cup (59 ml) olive oil

1 tbsp fresh thyme, minced

1 tsp balsamic vinegar

1 tsp honey

1/4 tsp salt (or more, to taste)

1/4 tsp pepper


Heat 1 tsp olive oil in a small pan. Sauté onion until it softens and just begins to become translucent. For the last minute add in the garlic.

Put all recipe ingredients into a blender and purée.

Serve room temperature or warmed.



If your jar of roasted red peppers also contains garlic you don't need to add more.

Keywords: roasted red pepper sauce, pasta sauce, steak sauce