Bold, earthy, spicy, and a little sweet — this Roasted Beet and Tomato Pepper Sauce is built entirely from scratch.
I’m roasting beets, tomatoes, garlic, carrots, peppers, and habanero low and slow, then blending everything into a smooth, rich sauce you can use on just about anything.
🍝 Use it on pasta
🥪 Spread it on sandwiches
🔥 Glaze meats or tofu
🥣 Stir it into soup or chili
🍚 Spoon over grain bowls
No shortcuts, no sugar, just pure flavor from roasted vegetables and real ingredients.
3 lbs Tomatoes
3 Medium Beets
1 lb Carrots
1 Pepper
3 Cloves Garlic
1 Habanero Pepper
Olive Oil
Salt
Pepper
Fresh Rosemary
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1 Comment
One tray, one blend, endless uses.
Would you dip, spread, glaze, or toss this?
👇 Drop your ideas — I might feature them next time.