Dining and Cooking
Greek Style Tomato & Red Pepper Sauce
In Pasta

Greek Style Tomato & Red Pepper Sauce



Get this recipe and many more here: https://www.dimitrasdishes.com/recipes/greek-style-tomato-red-peppers-sauce

Makes about 4 cups:
½ medium sized onion, finely chopped
2 garlic cloves, whole
¼ cup olive oil
1-pound canned tomatoes (preferably San Marzano tomatoes)
½ pound jarred, drained roasted red peppers
Salt and freshly ground pepper, to taste
¼ teaspoon crushed red pepper flakes, optional
1 teaspoon sugar or honey (optional)
1 teaspoon dried crushed oregano
Approx. ¼ cup chopped fresh herbs: basil, parsley, dill

Combine the olive oil, onion, and garlic in a saucepan or pot and cook over medium-low heat until soft and golden. About 10 minutes.
Smash the garlic.
Add the tomatoes, peppers, salt, black pepper, oregano, and crushed red pepper flakes. Cook over high heat until the mixture boils. Cover and reduce the heat to a low and cook for 25 minutes or until the tomatoes and peppers break down and the mixture is nice and thick.
Taste and adjust seasoning. Add sugar if desired and mix well.
Stir in the chopped herbs.
Cool completely and store in the refrigerator until ready to use.

This sauce can be used to cook chicken, fish, eggs, or to use as a dip. Enjoy!

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22 Comments

  5. DJD Dean

    Yes, I agree with the other comments . Another great recipe . Love the pretty red color with this roasted pepper sauce . Thank you Dimitra.

  6. Malka Mizrachi

    Hı I love your recipes and the way you cook
    Please send me again the side where I buy your cook book
    Thanks

  8. Squee Dow

    What brand of roasted red peppers do you use? I keep the deli sliced Mezzetta peppers on hand. Is that a good one to use for this recipe? It looks so delicious, I'm going to make up a batch. I don't do canning, but I do have a Food Saver so I can keep a stash in the freezer. Please tell me that there's no problem freezing it!

  9. Holly's Rare Chromo Journey

    Hi Dimitra
    I am loving your channel. I've tried a few dishes and they are delicious!
    Something I learned from a chef a long time ago was instead of using sugar in your tomato sauces to balance the flavour, use a couple of sticks of chopped celery and cook it at the same time as you cook the onion.
    Michelle. xx

  11. Martin Bring

    I have made this sauce several times now, usually with fresh tomatoes and a few other minor variations. It is truly better than any tomato based sauce I ever learned in culinary arts school or from watching a couple years of Mario Batali!! I used tomato and red pepper sauce with your giant bean recipe Dimitra and it improved it, if that's possible. Thanks again!

  12. James Nutter

    Do you have a patron account for donations? This Greek food has help with regulating my weight and stomach. Thanks I appreciate it.

  13. Shanti s

    I’m now cooking the recipe for the strapasada. I love Greek food! I’m very curious how to use this sauce for chicken. Does anyone have a good recipe?

  17. Marie Prater

    I made this last year and canned it. I have one pint left. It's time to make some more. Thank you so much for this recipe.

  19. Aracely Moran

    Dimitra, which canned tomatoes is bet to get the greek "feel" for the sauce – norma, herbed (with oregano/basil), or stewed?

  20. Alwine Curtis

    I love your recipes. Have you written any cook books 🙏🙏🙏🙏🙏. I do hope so as I would buy them all.

  21. wabisabi

    Lovely, i have been looking for a perfect receipt for this sauce. I am definitely going to try this 😊

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