Food & Drink


Okay, this recipe is quite expensive. I’ll be honest with you about that upfront. However, I had an entire container of roasted red peppers left over from my special hummus-making event this past week. Unfortunately, because of inadequate planning, I didn’t find a better use for the remaining peppers. I could indeed have kept them in a freezer for use later; however, I decided to make use of them right away and avoid losing them in the bottom of my freezer. Also, I believe it’s crucial to demonstrate ways you can reuse leftover ingredients so that they don’t end up in the garbage. This is why I came up with this simple and completely delicious Creamy Roasted Red Pepper Sauce, and it can be utilized in various ways.


The most obvious application for this sauce is to serve as an alternative to marinara that is not tomato-based. It’s great to mix the flavor every once in a while, and many people cannot take tomatoes, which is why this sauce is an excellent alternative. Also, you might apply it to pizzas as a substitute for the traditional pizza sauce (it is fantastic on a Mediterranean-style pizza).

My favorite way to eat this sauce is as a dip in the best bread. Or, you can cut off a piece of bread you love and begin to soak the delicious sauce or slice it up, rub your bread in olive oil, and toast it in the oven for some crunch. In either case, it makes the perfect appetizer or a great addition to a tray of food (try sprinkling a few pieces of crumbled feta in there, also! ).


1 16oz. Jar of red peppers roasted ($4.49)

2. Tbsp of butter ($0.27)

Four cloves of garlic ($0.32)

1/2 1 tsp dried basil ($0.05)

A New WindowFreshly cracked black pepper ($0.02)

1 cup of heavy cream ($0.87)


Add the roasted red peppers into a blender with two Tbsp of the remaining liquid left in the jar. Blend until smooth. Add one or two tablespoons of water to make it easier to blend (avoid adding excessive fluid in the container because it is very acidic).

Chop the garlic finely and add it to the pan with butter. Sauté the garlic in butter at moderately low heat for about 1-2 minutes or until the garlic softens and has a very pleasant aroma (but not brown). Add the pureed peppers, then include the basil leaves as well as fresh cracked pepper. Mix to mix.

Let the sauce get to a boil. Reduce the heat to a low setting and allow the sauce to simmer for about 10 minutes while stirring regularly or until the sauce is thick (see the photos below).

Pour the heavy cream into the skillet, mix until the sauce has a smooth consistency, and then allow it to warm. Check the seasoning and add salt if necessary (I discovered that the liquid in the jar was salty enough to my taste). Serve hot.