Roasted Red Pepper Tomato Recipe – Easy Indian-Style Sauce

Last Updated on 4 months by Neha Deshmukh

Roasted Red Pepper Tomato Recipe – Easy Indian-Style Sauce

Hey everyone! I’m so excited to share this recipe with you. It’s a simple, flavourful sauce that’s become a real staple in my kitchen. Honestly, it’s one of those things I first made when I was experimenting with bringing a little smoky depth to everyday Indian meals, and it just worked. It’s perfect for a quick weeknight dinner or when you want something a little different.

Why You’ll Love This Recipe

This roasted red pepper tomato sauce is a delightful twist on traditional Indian flavours. It’s incredibly easy to make, ready in under 30 minutes, and packed with a lovely smoky sweetness. Plus, it’s super versatile – you can enjoy it as is, or get creative with how you serve it! It’s a fantastic way to add a burst of flavour to your meals.

Ingredients

Here’s what you’ll need:

• 1 medium red bell pepper
• 1 small onion
• 3 small garlic cloves
• 1 small tomato
• 1 teaspoon cooking oil
• 1 teaspoon tomato sauce
• ¼ teaspoon pepper powder
• A pinch of oregano
• As required water
• To taste salt
• 2 teaspoon spring onion (for garnish)

Ingredient Notes

Let’s talk ingredients! The star of the show is definitely the roasted red bell pepper. Roasting it brings out a gorgeous smoky sweetness that really elevates the sauce.

You can use any type of red bell pepper you like – the slightly sweeter ones are lovely, but even the standard ones work great. In India, we sometimes use the Shimla Mirch, which is a common variety of bell pepper.

Don’t underestimate the tomato sauce! It adds a touch of richness and umami that complements the roasted pepper beautifully. It’s a little trick I picked up from my grandmother, who always said a tiny bit of sweetness balances everything out.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s roast that red bell pepper. Place it directly over a medium flame on your stovetop (using a fork to turn it) until the skin is blackened and tender all over. Don’t worry about getting it perfect – a little char is good!
2. Once it’s cooled enough to handle, peel off the blackened skin, remove the seeds, and chop the pepper into cubes.
3. Now, heat the cooking oil in a pan. Add the chopped onion and sauté until it’s softened and translucent. Then, add the garlic and cook for another minute until fragrant.
4. Add the chopped tomato and cook until it softens.
5. Time to blend! Add the roasted red pepper cubes to the pan and grind everything together into a smooth paste. You can use a blender or an immersion blender for this.
6. Transfer the paste back to the pan. Add a splash of water and let it simmer for 3-5 minutes, stirring occasionally.
7. Stir in the tomato sauce, pepper powder, oregano, and salt to taste. Give it a good mix and simmer for another minute to let the flavours meld.
8. Finally, garnish with some fresh spring onion and it’s ready to serve!

Expert Tips

• Don’t be afraid to char the pepper! That’s where the smoky flavour comes from.
• If you don’t have a gas stove, you can roast the pepper under the broiler in your oven.
• Taste as you go and adjust the seasoning to your liking.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment – Mild to Spicy: If you like a bit of heat, add a pinch of red chilli powder or a finely chopped green chilli along with the pepper powder. My friend, Priya, loves to add a whole chopped Serrano pepper for a real kick!
• Use with Different Proteins: This sauce is amazing with paneer, chicken, or even fish.
• Festival Adaptations: During festivals like Diwali or Holi, this sauce is fantastic served with poori or bhatura – the fluffy, fried Indian breads. It’s a nice change from the usual festive fare.

Serving Suggestions

This sauce is incredibly versatile! Here are a few ideas:

• Serve it with toasted bread for a simple and satisfying snack.
• Use it as a dip for vegetables or samosas.
• Pour it over grilled chicken or fish.
• Add it to your favourite pasta dish for an Indian-inspired twist.

Storage Instructions

Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

• What is the best way to roast the red bell pepper? Directly over a flame is the quickest and easiest way, but roasting under the broiler works too!
• Can I use a different type of pepper? You can, but red bell peppers provide the best flavour for this recipe.
• Can this sauce be made ahead of time? Absolutely! It actually tastes even better after the flavours have had a chance to develop.
• What can I serve this sauce with besides bread? So many things! Try it with rice, noodles, or as a topping for pizza.
• Is it possible to freeze this sauce? Yes, you can freeze it for up to 2 months. Just make sure to store it in an airtight container.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!