Roasted red pepper rosé sauce

  • Preparation 15 min
  • Cooking 20 min
  • Servings 5 cups
  • Freezing Absolutely



  • 2 big red peppers, sliced
  • Olive oil
  • 4 garlic cloves, finely chopped
  • 1/2 red onion, coarsely chopped
  • 3 big tomatoes, diced
  • One 796ml can of diced tomatoes with italian spices
  • 20 fresh basil leaves
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon herbes de Provence
  • 1/4 cup milk
  • Salt and ground pepper



  • Preheat the oven at 400°F.
  • In a cooking pan, add the red peppers along with a good drizzle of olive oil. Season with salt and pepper then mix well. Cook in the oven until sligthly charred, about 25 minutes. Mix often. Remove from oven and set aside.
  • In a big sauce pan at medium heat, cook the onion and the garlic in a good drizzle of olive oil for about 3 minutes. Season with salt and pepper.
  • Except for the milk, add the rest of the ingredients along with the roasted peppers and stir well. Reduce heat and let simmer for about 15 minutes. Stir often.
  • Put in blender and reduce until smooth for a nice texture.
  • Add the milk and stir well. Serve hot!