Rosemary Tomato Sauce with Bell Peppers
If you love the cozy warmth of a tomato sauce but want to lift it with a fragrant twist, this Rosemary Tomato Sauce with Bell Peppers is just the ticket. It combines the robust, herbaceous flavor of fresh rosemary with the natural sweetness of bell peppers, making a versatile sauce that’s hearty and fresh. Stick around, and I’ll walk you through creating a simmering pot of comfort that smells like home.
Tags / Categories
- Flavor Profile: Herbaceous, Sweet, Savory
- Main Ingredients: Tomatoes, Bell Peppers, Rosemary
- Region: Mediterranean / Italian-inspired
- Usage: Pasta topping, dipping sauce, base for stews and casseroles
Quick Info Box
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Difficulty Level: Easy
- Yield: About 3 cups (serves 4-6)
Ingredients List
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced (feel free to add an extra clove if you’re a garlic fan!)
- 2 large bell peppers (red or yellow for a sweeter taste), diced
- 1 can (28 ounces) whole peeled tomatoes, crushed by hand or lightly blended
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
- 1 teaspoon sugar (optional, balances acidity)
- Salt and freshly ground black pepper to taste
- A pinch of red pepper flakes (optional, if you like a little heat)
- Fresh basil leaves for garnish (optional but recommended)
Instructions
- Heat the olive oil in a deep skillet or saucepan over medium heat. Toss in the chopped onion and sauté until translucent and soft—about 5 minutes. Your kitchen will start smelling amazing right about now.
- Add the minced garlic and cook for another minute, stirring constantly so the garlic doesn’t brown and turn bitter.
- Toss in the diced bell peppers. Cook them down gently until they’re softened but still vibrant—about 7-8 minutes. Don’t stress if they’re a little chunky; the texture adds character.
- Pour in the crushed tomatoes, stirring everything together. Sprinkle in the chopped rosemary, sugar if using, and red pepper flakes for a subtle kick.
- Reduce heat to low and let it simmer uncovered for about 30 minutes. Stir occasionally to prevent sticking, and watch as the sauce thickens and the flavors meld beautifully.
- Season with salt and freshly ground black pepper to taste. If you feel brave, toss in some fresh basil right before serving for a herbal pop.
Serving Suggestions
This sauce is a real multitasker. Ladle it over freshly cooked pasta, swirl it into creamy polenta, or spoon it atop grilled chicken or fish. Feeling adventurous? Use it as a base for shakshuka or a baked egg dish. It’s also fantastic as a dipping sauce for crispy breadsticks or roasted vegetables.
Origin & History
Tomato sauces have been at the heart of Mediterranean cooking for centuries, particularly in Italian cuisine. When bell peppers—a New World vegetable—made their way to Europe, they quickly became a staple for adding sweetness and depth to sauces. Rosemary, native to the Mediterranean, complements tomatoes perfectly with its piney, fragrant aroma. This sauce captures that sunny, rustic spirit with a modern, veggie-forward twist.
Variations & Substitutions
Want to shake things up? Swap the bell peppers with roasted red peppers for a smoky edge. No fresh rosemary on hand? Thyme or oregano can stand in beautifully but adjust quantities since each herb varies in intensity. For a lower-carb or keto option, serve the sauce with zoodles or as a warm dip for vegetable sticks. Vegetarians and meat-eaters alike will appreciate this sauce’s depth—try stirring in cooked ground turkey or lentils for more protein.
Storage & Make-Ahead Tips
This sauce will happily keep in an airtight container in the fridge for up to 5 days. Planning ahead? Freeze it in portions for up to 3 months—you can thaw it gently on the stove or in the microwave. To reheat, warm slowly over low heat with a splash of water or broth to loosen it up, stirring occasionally.
Nutritional Information
- Calories: Approximately 90 per ½ cup serving
- Protein: 2g
- Carbohydrates: 12g
- Fat: 4g (mostly from olive oil)
- Fiber: 3g
Related Sauces / Try Next
- Classic Marinara Sauce – A simple, bright tomato sauce perfect for everything.
- Roasted Red Pepper Sauce – Sweet and smoky, great for pasta or grilled meats.
- Basil Pesto – For a fresh herbal alternative to tomato-based sauces.
FAQ
Q: Can I use fresh tomatoes instead of canned?
Absolutely! If you have ripe, fresh tomatoes, peel and crush them before cooking. It will make your sauce taste even fresher but requires a bit more prep time.
Q: How do I know when the sauce is done?
The sauce is ready when it tastes balanced—tomato sweetness, herb aroma, and a nice thick texture. If it’s still watery, just let it simmer a bit longer.
Q: Is it necessary to add sugar?
Not always. Sugar helps balance the acidity, especially if your tomatoes are tangy. Taste your sauce before adding, and only add sugar if needed.
All in all, this Rosemary Tomato Sauce with Bell Peppers is simple, flavorful, and endlessly adaptable. It brings a little sunshine into your kitchen and a lot of warmth to your plate. Enjoy the process and don’t be afraid to make it your own!
