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Goes-on-everything roasted red pepper sauce

When we say this roasted red pepper sauce goes on everything—we mean it! From pasta, to chicken, fish, sandwiches and veggies, you can enjoy this delectably rich and hearty sauce on all your favourite dishes. Made with roasted red peppers, almonds, sundried tomatoes and garlic, you'll love having this sauce on hand to add to any dish. 



  • 1 1/2 cups (about a 340 ml) jar roasted red peppers, drained
  • 1/4 cup roughly chopped almonds, toasted
  • 2 tablespoons roughly chopped oil-packed sundried tomatoes
  • 2 garlic cloves, roughly chopped
  • 1 small handful flat leaf parsley, roughly chopped
  • 1 lemon, zested and juiced
  • 1/4 teaspoon smoked paprika
  • 3-5 tablespoons (45-75 ml) extra virgin olive oil
  • Kosher salt and black pepper, for seasoning


  1. In the bowl of a food processor or a high-speed blender, combine the roasted red peppers, almonds, sundried tomatoes, garlic, parsley, lemon zest, lemon juice and smoked paprika. Pulse a few times to chop and mix.
  2. Add in three tablespoons of oil and blend into a smooth sauce, adding more oil if needed. Taste and season with salt and pepper and a bit more lemon juice, if needed.
  3. Store in the fridge for up to 1 week and use on everything from sandwiches, pasta, and potatoes, to meat, tacos, burgers, and chips. Enjoy!

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