You will be pleasantly surprised at just how sweet this roasted red bell pepper sauce really is.

Many people we have given this sauce to have turned their nose up one minute, only to eat their words the next. It makes an excellent accompaniment to meats, vegetables, eggs, and anything you may have put ketchup/tomato sauce on before.

Best of all, it won’t send your blood sugar soaring and can replace your sugar free ketchup and tomato sauce for good!

This sauce will keep in the fridge for a few weeks so make a big batch and you’ll be set to go.

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Roasted Red Bell Pepper Sauce

This sauce is a great accompaniment to meats, vegetables, eggs, and anything you may put ketchup/ tomato sauce on - and it's sugar free and low carb!

Prep Time10

Cook Time1

Total Time1 10

Servings: serves

Calories: 40kcal

Carbs: 5g

Net Carbs: 3g

Ingredients

4 red bell peppers
olive oil

Instructions

Preheat oven to 390°F (200°C)
Cut peppers in half and remove stalks and seeds
Place on a tray and pour some oil over the top
Using a pastry brush, coat the peppers on both sides with oil
Put in the oven and bake for 1 hour; remove and allow to cool
Peel off the skins as best as you can and put peeled peppers into a blender
Blend up until it forms a smooth paste/sauce
Top your favorite meats and dishes with the sauce

Notes

Storage - Store in the fridge for up to 3 weeks in an airtight jar or container. Can freeze, then defrost and use within 5 days.

Make it spicy - add chili flakes or a few drops of hot sauce to heat it up.

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Kitchen Tools

You’ll need a few simple baking tools – baking tray, pastry brush, food processor to get this smooth. A sharp knife will be essential but if your knife skills are no good, try using a smaller paring knife to remove the seeds and core of the peppers.