This sauce recipe really delivers on flavor and is lower in net carbs than a roasted tomato sauce (by my calculations it has approximately 1/3 of the net carbs per cup) and it is much healthier than any canned variety by far. The possibilities for this sauce is truly endless, it would be great over chicken or with meatballs. I am also playing around with an idea for a creamy sauce as well as a chunkier sauce to use more like a salsa for dipping almond crackers. Let me know if you try this recipe and what you think. I really hope you enjoy this flavorful sauce! If you enjoy the blog, please show some love on my Facebook page! This post is linked to Weekend Whatever, Party Wave Wednesday, Wellness Wednesday, Real Food Wednesday , Wheat-Free Wednesday
6 bell peppers (I used a variety of orange, red and yellow)
1 head of garlic – smashed sautéed
3 shallots – roughly sliced and sautéed
1 tbsp. of Italian seasonings
Cooking oil – I used Sunflower oil
Sea salt to taste (I used 1 tsp)
Pre-heat oven to 450 degrees.
Clean and slice your red peppers into large pieces and lay them out on a cooking sheet then drizzle with cooking oil. Salt generously and roast in the oven for approximately 20 minutes.
Peel the garlic and shallots. Roughly chop the shallots and smash the garlic cloves, sauté until cooked. The shallots should be lightly translucent.
Once everything is cooked, drain off any excess oil. Move all of your ingredients to a food processor and process on high for several minutes, the time will vary depending on your processor. Taste and adjust salt and seasonings as needed.
Cool and pour into mason jars. This should keep in your refrigerator for up to a week.