Speedy Red Sauce

By Vegetarian Times Editors ,

Photo by Kate Kosaya

This all-purpose pasta sauce can be used on spaghetti as well as in our Ultimate Vegan Lasagna. Puréed roasted red peppers help thicken it quickly.

5 Servings


  • 1 Tbs. olive oil
  • 1 12-oz. jar roasted red peppers, rinsed and drained
  • 2 small onions, diced (2 cups)
  • 2 Tbs. dried basil or 3 Tbs. finely chopped fresh basil
  • 3 cloves garlic, minced
  • 1 28-oz. can fire-roasted crushed tomatoes


Purée roasted red peppers in food processor or blender until smooth. Set aside.

Heat oil in saucepan over medium heat. Add onions, and sauté 5 minutes, or until golden. 

Add basil and garlic, and sauté 1 minute more. Stir in tomatoes and roasted red pepper purée. 

Season with salt and pepper, if desired. Simmer 10 minutes, or until slightly thickened.

Nutrition Information

Calories: 53  Carbohydrate Content: 10 g Fat Content: 1 g Fiber Content: 2 g Protein Content: 2 g Saturated Fat Content: 0.5 g Sodium Content: 352 mg Sugar Content: 6 g
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