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    Home » Recipes » Sauces

    Published: Feb 14, 2019 · Modified: May 30, 2022 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · 8 Comments

    Roasted red pepper nomato sauce

    This roasted red pepper nomato sauce is an easy to make and flavourful pasta sauce without tomatoes. It has sweetness from the roasted bell peppers and carrots and a lovely creaminess from coconut milk. A vegan, gluten free, whole 30 compliant and low histamine recipe.

    roasted red pepper nomato sauce in a glass jar with a spoon in it.

    If you're looking at this recipe them I'm going to hazard a guess that tomatoes don't work for you, and you're looking for an alternative . . . You're in the right place with this red pepper cream sauce!

    Many pasta sauces have tomatoes as their main ingredient, which can be an issue for those of us sensitive to them. If you are looking for tomato-free pasta sauce ideas then you may like to see my macadamia nut pesto and tahini dressing. Both tomato-free options!

    And if dairy works for you, then perhaps you may like to try out my roasted red pepper ricotta pasta - so tasty!

    This easy nomato sauce recipe is packed with flavour from the sweet roasted vegetables, with a lovely creaminess from the coconut milk and a touch of herbs for a nice herby hum. It's very simple, with fairly minimal ingredients, and just a few steps. Perfect on pasta for a weeknight dinner.

    This recipe was updated with slight amendments to the recipe, tips and new photos on 11 May 2022.

    Jump to:
    • Why this recipe is so good
    • Ingredients
    • Step by step instructions
    • Recipe tips and notes
    • Frequently asked questions
    • Equipment needed
    • More sauces without tomatoes to enjoy:
    • Recipe

    Why this recipe is so good

    • Easy to make: a very simple recipe with relatively few ingredients, and many are pantry staples.
    • Made without beets: a lot of nomato sauces use beets as a key ingredient, but that isn't ideal for all. This is a nomato sauce without beets.
    • Versatile: can be used for pasta, to make lasagne and, well, almost any recipe that calls for a sauce. Or I like to use it as a tomato free ketchup for fries!

    Ingredients

    all the ingredients to make red pepper nomato sauce.

    This is a relatively 'few ingredient' nomato sauce, made with mostly pantry staples. You will need:

    • Red bell peppers: the main ingredient for this sauce. Use fresh, unbruised produce. I suggest red peppers over green as they have a better sweetness when roasted.
    • Carrot: adds a nice sweetness to the sauce.
    • Garlic: for a touch of extra flavour. Leave out if not tolerated. Or alternatively add another clove if it works for you! Garlic powder can be used in a pinch.
    • Coconut milk: makes the sauce so creamy. You need the type in a can rather than the pouring kind in a carton for coffee or cereal.
    • Thyme and rosemary: add such a nice herby flavour. Use fresh rosemary if you have it.
    • Apple cider vinegar (or white distilled vinegar): optional, adds a tang for those who tolerate.

    Step by step instructions

    A very simple recipe, this nomato sauce requires a baking tray and food processor / blender.

    carrots, bell peppers and a garlic clove on a lined baking tray.

    Step 1

    Roast the carrot and bell peppers. Add the vegetables and garlic clove to a baking tray. Drizzle with olive oil, sprinkle over some thyme and nestle the rosemary in between the carrots. Bake for 20-30 minutes until soft and fork tender.

    Set aside the vegetables to cool. Remove the garlic from its skin and discard the rosemary.

    bell peppers and carrots in a blender cup next to a red bell pepper.
    red pepper sauce in a Nutribullet blender.

    Steps 2 & 3

    Blend the ingredients. Once cooled, add the vegetables with the remaining ingredients to a blender. Blend into a smooth and creamy sauce.

    Recipe tips and notes

    • Dice the vegetables into fairly similar sizes to allow for an even cook time and bake.
    • Adjust the amount of garlic to preference. Some readers may not tolerate at all, others may like to up the number of cloves!
    • If the sauce is a little thick for your preference, thin with a touch of water and re-blend.
    • If lemon juice is suitable for you, then a small squeeze would bring a brightness to the sauce.

    Frequently asked questions

    What is nomato sauce made of?

    There are many different recipes, but this nomato sauce is primarily made of red bell peppers, carrot and coconut milk.

    Do I have to use the vinegar?

    No, if you cannot tolerate vinegar then leave out of the recipe. This recipe includes apple cider vinegar, but you can also use white distilled vinegar or not use either. It won't have quite the same 'tang' without vinegar, but still tastes good!

    Can I add more herbs?

    Yes of course, add as many herbs as you prefer!

    Equipment needed

    Baking tray and parchment paper - to roast the bell peppers and carrots.

    Blender - I use a NutriBullet but any blender should work well to blend the sauce.

    roasted red pepper nomato sauce in a glass jar with a spoon in it.

    More sauces without tomatoes to enjoy:

    Macadamia nut pesto

    Pumpkin seed pesto

    Pistachio pesto

    Citrus free cranberry sauce

    I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating if you tried the recipe!

    Recipe

    roasted red pepper nomato sauce in a glass jar with a spoon in it.

    Roasted red pepper nomato sauce

    Claire
    This roasted red pepper nomato sauce is a flavourful alternative to tomato sauce, and perfect for pasta. Makes approximately 1.5 cups.
    5 from 3 votes
    Prevent your screen from going dark
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    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Dinner, Lunch, Main Dish, Sauces
    Cuisine American, British
    Servings 1.5 cups

    Equipment

    • Parchment paper
    • Food processor or blender

    Ingredients
      

    • 2.5 large red bell peppers
    • 1.5 large carrots
    • 1 tablespoon olive oil
    • ½ can coconut milk
    • 1 teaspoon apple cider vinegar optional, or white distilled vinegar
    • 1 teaspoon dried thyme
    • 2 small rosemary sprigs
    • 1 garlic clove adjust amount to preference
    • pinch salt
    • pinch black pepper optional

    Instructions
     

    • Preheat the oven to 200C and line a baking sheet with parchment paper.
    • Dice the bell peppers into large chunks, and halve the carrots lengthways. Place on the parchment paper and sprinkle with the dried thyme and drizzle with olive oil. Bake for 20-30 minutes until softened. Set aside to cool. Remove the rosemary sprigs and discard, and remove the garlic from its skin.
    • Once cooled place the vegetables, garlic, coconut milk, apple cider vinegar, salt and black pepper, if using, into a food processor. Blend until smooth.

    Notes

    • Dice the vegetables into roughly even pieces so they cook evenly in the oven.
    • Wait until the vegetables are cooled before blending with the coconut milk and other ingredients.
    • Adjust the amount of garlic to preference.
    • If the sauce is too thick for your preference, thin with a little water.
    • The vinegar is optional. The sauce won't have the same 'tang' without it, but will still be good!
     
    Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
    All ingredients score 0 on the SIGHI list, with the exception of:
    • garlic, which scores 1.
    • apple cider vinegar scores 1. You may wish to swap for white distilled vinegar, which scores 0 or leave out the recipe.
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Aeryn says

      February 03, 2022 at 1:03 am

      Thanks for all the yummy recipes! Unfortunately, I can't have coconut milk (or any milk besides oat). Have you tried this recipe with any other milk besides coconut?

      Reply
      • Claire says

        February 03, 2022 at 8:49 am

        I haven't tried it myself, but I would think that a little oat milk should work fine. Definitely worth experimenting to see!

        Reply
    2. Romy says

      January 08, 2022 at 3:30 pm

      Can someone clarify how much a can is in ml/cup/oz? I tried to make this and got 2 cups yield and it tasted very strong like coconut so I assume I did something wrong.

      Thank you for the recipe!

      Reply
      • Claire says

        January 08, 2022 at 6:16 pm

        Hi Romy, a can is usually 400ml, but the recipe is to use half a can. Perhaps you mistakenly used a whole can? I would say half a can is around a cup 🙂

        Reply
    3. Poppy says

      March 18, 2021 at 7:43 pm

      Delicious thanks! Just had it with some pasta and broccoli for my dinner and can’t wait to have it again. Excellent alternative to a tomato sauce, might try it in a veggie lasagne next time.

      Reply
      • throughthefibrofog says

        March 18, 2021 at 10:12 pm

        So glad you like it Poppy! I've been meaning to make a veggie lasagne for a while - I'll have to try it too 🙂

        Reply
    4. Julia Carpenter says

      October 14, 2020 at 2:27 am

      I love love love this sauce, I've also put root ginger into the mix which gives it a lovely spark.

      Reply
      • throughthefibrofog says

        October 14, 2020 at 9:16 am

        So glad you like it Julia! The ginger sounds like such a good addition - I'll have to try it.

        Reply

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    Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

    More about me →

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    Please see my disclaimer. I am not a doctor or healthcare professional. All posts are for informational purposes only and do not constitute medical advice in any way.

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