A bold and flavorful sauce made with ripe tomatoes, bell peppers, garlic, and onion, simmered until thick and infused with heat. Perfect as a pasta sauce, dip, or condiment for grilled meats and vegetables.

Why You’ll Love This Recipe

Rich and complex flavor with just a handful of ingredients
Naturally vegan and gluten-free
Versatile: use as pasta sauce, pizza base, or dip
Make-ahead friendly—flavors improve over time
Easily customizable in spice and consistency

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Ripe tomatoes (chopped or crushed)
Red bell peppers (roasted or raw, chopped)
Onion (chopped)
Garlic (minced)
Olive oil
Red chili flakes or fresh chili (adjust to taste)
Salt and black pepper
Optional: smoked paprika, sugar, vinegar, basil, or parsley

Directions

Heat olive oil in a saucepan over medium heat. Add chopped onion and sauté until translucent.
Add garlic and chili flakes or fresh chili. Sauté until fragrant.
Stir in chopped bell peppers and cook for 4–5 minutes to soften.
Add tomatoes, salt, pepper, and optional spices or herbs. Simmer uncovered for 20–30 minutes, stirring occasionally, until thickened.
Taste and adjust seasoning. Blend with an immersion blender or leave chunky, depending on your preference.
Cool slightly before using or storing.

Servings and timing

Serves: 4–6 (makes about 2 cups of sauce)
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: ~35–40 minutes

Variations

Add roasted red peppers for a smoky flavor
Include a splash of balsamic or red wine vinegar for acidity
Use canned fire-roasted tomatoes for deeper taste
Stir in a spoonful of tomato paste for richness
Add fresh herbs like basil or thyme for brightness

Storage / Reheating

Store in an airtight container in the refrigerator for up to 5 days.
Reheat gently in a saucepan or microwave.
Freeze for up to 3 months; thaw in the fridge overnight before reheating.

FAQs

Can I use canned tomatoes instead of fresh?

Yes. Use whole peeled, diced, or crushed tomatoes for convenience.

How spicy is this sauce?

Mild to medium, depending on the chili used. Adjust the heat to your liking.

Can I blend it smooth?

Yes—use a blender or immersion blender for a silky texture.

Is this sauce good for pasta?

Absolutely—it pairs wonderfully with spaghetti, penne, or ravioli.

Can I use this as a pizza base?

Yes, just reduce it slightly longer to thicken before spreading.

Can I add protein?

Yes. Add cooked ground meat, sausage, or lentils to turn it into a hearty sauce.

Is it suitable for kids?

Yes—omit or reduce chili for a milder version.

Can I preserve it in jars?

For long-term storage, use proper canning methods. Otherwise, refrigerate or freeze.

Does it contain sugar?

Optional. Add a small pinch of sugar if the tomatoes are very acidic.

Can I add cheese?

Yes—stir in Parmesan or a touch of cream for a richer, creamier version.

Conclusion

Spicy tomato pepper sauce with garlic and onion is a versatile, bold, and customizable condiment that adds depth to a wide range of dishes. Whether you use it as a pasta sauce, dip, or pizza topping, its rich flavor and aroma will elevate your cooking effortlessly.

Spicy Tomato Pepper Sauce with Garlic and Onion

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Rich and indulgent muffins loaded with cocoa powder and big chunks of chocolate, perfect for breakfast, snacks, or dessert.

Author: Emma Harper
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Yield: 12 muffins 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In another bowl, whisk eggs, milk, oil, and vanilla until smooth.
Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
Fold in chocolate chunks.
Divide batter evenly among muffin cups. Sprinkle with chocolate chips if desired.
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.