Red Bell Pepper Marinara Sauce

Written by
John Mitzewich
John Mitzewich is a food writer, recipe video producer, and culinary school instructor with more than 20 years of experience in the food industry.
Learn about The Spruce Eats' Editorial Process
John Mitzewich
Updated 04/13/19
Red Bell Pepper Marinara Sauce

Dana Gallagher / Photolibrary / Getty Images
Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 28 servings
Nutritional Guidelines (per serving)
47 Calories
2g Fat
7g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 28
Amount per serving
Calories 47
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 9mg 0%
Total Carbohydrate 7g 2%
Dietary Fiber 2g 6%
Protein 1g
Calcium 34mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This fresh marinara sauce recipe is spiked with sweet red bell peppers. It's a great all-purpose sauce to use for all your favorite pasta dishes. You can experiment with all types of hot and sweet fresh peppers in the recipe for a variety of delicious results.

Ingredients

  • 2 (28 ounce) cans whole peeled tomatoes
  • 1 can/6 ounces tomato paste
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon sugar
  • 1/4 cup ​fresh basil (chopped)
  • 1/4 cup parsley (chopped)
  • 1/4 cup olive oil
  • 1/2 cup onions (chopped)
  • 4 cloves garlic (minced)
  • 2 red bell peppers (cored, seeded, and cut in 1/2-inch dice)

Steps to Make It

  1. In a large bowl, crush the whole tomatoes with your fingers to form a course puree.

  2. Stir in the tomato paste, salt, pepper flakes, sugar, basil, and parsley, and set aside.

  3. In a large saucepan, heat the olive oil over medium heat.

  4. Add the onions and cook for 5 minutes, stirring often, until the onions begin to soften.

  5. Add the garlic and cook, stirring often, for 2 minutes (do not brown the garlic).

  6. Add the tomato mixture, and simmer over medium-low heat for 30 minutes, stirring occasionally.

  7. Add the bell peppers, and simmer until the peppers are tender.

  8. Taste and adjust seasoning.