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Roasted Pepper & Tomato Sauce

Name: Roasted Pepper & Tomato Sauce
Yield: Approximately 950 g sauce
Ingredients: 700 g Tomato Mother Sauce; 300 g Roasted red peppers, peeled and drained; 20 ml Olive oil; 15 ml Sherry vinegar; 2 g Smoked paprika

Roasted red pepper and tomato blended smooth with smoked paprika and sherry vinegar.

Roasted Pepper & Tomato Sauce prepared as described in the recipe

Roasted red pepper and tomato blended smooth with smoked paprika and sherry vinegar.

Approximately 950 g sauce

Cook this

Ingredients

Batch

Tomato Mother Sauce700 g
Roasted red peppers, peeled and drained300 g
Olive oil20 ml
Sherry vinegar15 ml
Smoked paprika2 g

Method

Blend roasted peppers with tomato sauce until smooth.
Simmer with olive oil and paprika for 10 minutes.
Finish with sherry vinegar off heat and season; pass finely for a silky plating sauce.

Chef’s notes

Use beneath roast fish, charred cauliflower or gnocchi.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.

Allergens and diet

Sulphites.

Vegan

Also in the Recipe Book

Tomato Mother Sauce

Last refined · October 2026