Red Pepper Sauce

Makes 3 cups


  • 12 red bell peppers
  • 2 tablespoons macadamia nut oil
  • 1/4 cup chopped onion
  • 6 garlic cloves, minced
  • 1/2 teaspoon anchovy paste (optional)
  • 1 cup beef broth
  • 1 cup chopped fresh basil
  • coarse sea salt and freshly ground black pepper


  1. Preheat the oven to 500°F.
  2. Place the bell peppers on a baking sheet and roast, turning them twice, until the skins are completely wrinkled and charred, 30 to 40 minutes.
  3. Remove the baking sheet from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
  4. Remove the stem from each pepper and cut them into quarters. Remove the peels and seeds and place the peppers in a food processor, along with any juices that have collected. Discard the
    stems, peels, and seeds. Pour 1 tablespoon of the oil over the peppers. Puree the roasted red peppers and set aside.
  5. Heat the remaining 1 tablespoon oil in a heavy saucepan over medium heat. Add the onion and sauté until translucent, about 3 minutes. Add the garlic and sauté for 1 more minute. Add the
    pepper puree and cook until the edges bubble, then decrease the heat and simmer for 10 minutes.
  6. Add the anchovy paste (which is optional, but it will thicken this sauce nicely).
  7. Add the beef broth a little at a time so that the sauce isn’t too thin. Simmer for 5 minutes.
  8. Add the basil, season with salt and pepper, and simmer for at least 15 minutes. You may simmer for longer, depending on how thick you want the sauce.

Note: Use this in place of tomato sauce in any recipe!