Greek-Style Tomato & Roasted Red Pepper Sauce

My favorite way to make shakshuka is with flavor-packed Greek-style tomato and red pepper sauce!

This bold and flavorful Greek-style tomato and roasted red pepper sauce is the ultimate Mediterranean staple. Made with San Marzano tomatoes, roasted red peppers, garlic, and fresh herbs, it’s perfect for baked feta, pasta, shakshuka, or spooned over fish, shrimp, or chicken. Easy to make and freezer-friendly!

My favorite way to serve this sauce is shakshuka-style, with poached eggs, feta, and halloumi cheese, but you can use it in many different ways. It’s loaded with flavor and super simple to make. It keeps fresh in the fridge for a while, and you can freeze it for even longer. So, when you make it, make extra!

Why will I want a double batch?

Savory, tangy,

Sweet, caramelized

Roasted, garlicky,

Fresh, earthy, bright,

Herby, tomato and roasted

Red pepper sauce.

What do I need to make this sauce?

Onion – finely chopped to soften, caramelize, and blend perfectly into the sauce, adding a touch of texture.

Garlic cloves -I grate my garlic in big batches using a food processor. Then, I store it in freezer bags in the freezer, so I always have it on hand.

Olive oil -there are so few ingredients in this sauce that you’ll want to use the best quality ingredients. So, use a high-quality oil to sauté your onions.

San Marzano tomatoes -San Marzano tomatoes are my favorite because they add a sweet, rich flavor, but any high-quality whole peeled tomatoes will work.

Roasted red peppers -drained from your favorite jar of roasted red bell peppers. You can give them a rough chop or throw them in whole.

Salt & black pepper -the duo that builds flavor and seasons each layer of the sauce.

Crushed red pepper flakes -for a little heat, or you can add a spicy green chile before or after you simmer the sauce.

Honey -most of the time I need a little more honey than I think to balance the acidity from the tomatoes, but taste as you go to use what you like.

Dried oregano -you can’t have a tomato sauce without oregano, so I never leave it out, and I always measure with my heart.

Fresh herbs -finely chopped parsley, basil, dill, or a combination to really brighten and freshen the sauce.

How do I make tomato red pepper sauce?

In a saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until soft and golden, about 8–10 minutes. Then, add the grated garlic and cook for another 30–60 seconds until fragrant. Add the tomatoes, roasted red peppers, salt, pepper, crushed red pepper flakes (or green chili), oregano, and honey. Stir to combine and cook, uncovered, over medium heat for about 25 minutes, stirring occasionally, until the sauce thickens and the vegetables have broken down. Taste and adjust the seasoning. If you’d like a smoother sauce, blend it with an immersion blender at this point. Remove from the heat and stir in the fresh herbs.

How do I store leftover sauce?

Cool and transfer to jars or containers. Refrigerate for up to 1 week or freeze for longer storage.

How do I serve Greek-style tomato and red pepper sauce?

I could literally serve this as an appetizer, covered in chunks of feta with toasty bread or warm pita on the side. Use it as a base for baked feta, shakshuka, pasta sauce, shrimp, chicken, fish, eggs, roasted vegetables, or as a spread for sandwiches and flatbreads.

Do you have more roasted red pepper dishes?

Baked Feta With Roasted Red Peppers & Olives

High Protein Shakshuka with Roasted Red Pepper Sauce

Roasted Red Pepper & Feta Salad

Roasted Tomato & Red Pepper Soup

Creamy Roasted Tomato Soup

Shrimp In A Roasted Red Pepper Creamy Sauce

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