This delicious cheesy fire roasted tomatoes and bell pepper sauce is a very versatile sauce. This pasta sauce is so easy to make and makes together in just 15 mins. The ingredients are easily available at your local grocery store and trust me, once you make you sauce at home, you will never go back to the store bought pasta and pizza sauces.
Fire Roasted Diced Tomatoes
I absolutely love to use the canned fire roasted diced tomatoes. They are perfect to make any recipe and I always have it in my pantry. These fire roasted tomatoes have a beautiful smokey sweet and tangy taste that brings a lot of flavor in the sauces. Please don't substitute this ingredient. It the most important and key ingredient in this recipe.
Click the link to checkout the Fire Roasted Diced Tomatoes I use for this recipe.
Roasted Red Bell Pepper
I buy the canned roasted bell peppers, because it is easy, fast and so delicious. The smokey and sweet flavors of the roasted red beppers enhances the flavor of the sauce like none other.
Click the link to checkout the Roasted Red Bell Peppers I use for this recipe.
Nutritional Yeast
This ingredient brings out a beautiful cheesy nutty goodness in the sauce.
Onions and Garlic
A not very secret ingredient to every sauce are onion and garlic. The caramelised onions and garlic oozes a beautiful flavor in the sauce.
Dried Spices
I am using red chili flakes, Oregano , salt and black pepper for this recipe.
Fresh Basil
Herbs are very important for a good sauce, and fresh basil is just the way to go for this delicious recipe.
Say Cheese for the Cheesy Sauce
I am using White Cheddar, Mild Yellow Cheddar and Mozarella Sliced Cheese for this recipe. I prefer using the sliced cheese in the sauce as they melt beautifully in the sauce.
Dried Spices for the Sauce
I am using red chili flakes, Oregano , salt and black pepper for this recipe.
Onions and Garlicky Sauce
A not very secret ingredient to every sauce are onion and garlic. The caramelised onions and garlic oozes a beautiful flavor in the sauce.
More Dairy
The milk and heavy cream in the recipe will give a smooth creamy texture to the sauce.
Can I make this Sauce Vegan ?
Well of course you can. Substitute the Cheese's with the Vegan Cheese. The recipe also asks to add milk and heavy cream. But, you can substitute this with coconut milk and coconut cream.
Can I freeze this Sauce?
of course you can. After the sauce is cooked, let it cool down completely. Then transfer it to freezer-safe container and freeze it for up to a month.
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Ingredients
- 2 14.5 Oz Fire Roasted Diced Tomatoes
- 2 Fire Roasted Bell Peppers The Jar usually has 4-5 Roasted Bell Peppers. We will use only 2 for the recipe.
- 1+1/2 Tbsp Nutritional Yeast
- 1 + 1/2 Tbsp Olive Oil
- 1 Tbsp Oregano
- 1 Tbsp Red Chili Flakes
- 1 Tsp Freshly Cracked Black Pepper
- 1 Tbsp Minced Garlic
- 1 Tsp Finely Chopped Green Chillies
- 1/2 Cup Fresh Basil Roughly Chopped
- 1 Medium Onion Finely Chopped
- Salt to Taste
- 4 Slices White Cheddar Cheese
- 4 Slices Mild Cheddar Cheese
- 4 Slices Mozarella Cheese
- 3/4 Cup Milk Warm (I microwave the milk for 45 secs and add to the sauce avoid curdling)
- 2 Tbsp Heavy Cream
Instructions
- Add the Canned Fire Roasted Diced Tomatoes, Rosted Red Bell Pepper and Nutritional Yeast in a blender jar. Pulse it until smooth. Keep it aside.
- In a heavy bottom pan, add olive oil on medium flame. let it heat up.
- Next add in the oregano, red chili flakes, freshly cracked black pepper, garlic, green chilies, onions, fresh basil and salt. Sauté on medium flame until onions start to turn brown.
- Next add in the prepared tomato and bell pepper sauce.
- Once it starts to simmer, add the cheese's and let them melt evenly.
- Once they melt, add in the milk, and let the sauce simmer.
- Now add the heavy cream, check for salt and you are done.
- To make Pasta with this sauce on the same day, Boil one box of pasta as per the instructions. Drain them and add them to the sauce. Top it with some parmesan cheese and more fresh basil and serve with the side of garlic bread.
- To freeze the sauce for later use, let the sauce completely cool down. Add this sauce to a freezer safe container and enjoy it within a month of freezing.
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