Roasted Red Pepper Spread is a delightfully sweet, Mediterranean flavored roasted red pepper and tomato spread that can be used as a dip for naan bread, a sauce for pizza and pasta, or a sandwich spread.
We have close friends that worked in Uzbekistan and have shared with us the delights of Uzbek recipes. One of my favorites is the tradition of canning winter salad (qish salat). Our friends introduced us to this Roasted Red Pepper Spread when they served us a traditional Uzbek dinner.
The spread was served with naan. As we sat on the floor and ate, they explained to us the process of tearing off pieces of the traditional bread and dipping it in the spread. To make your own homemade naan be sure and visit my post for a Whole Wheat Naan Recipe.
This spread was something I wanted on my pantry shelf year-round! I set out for the farmers market purchasing sweet red peppers and ripe tomatoes to can up my own Roasted Red Pepper Spread. I was delighted with the results and it has become a staple in my canning stockpile each summer.
Do you enjoy making easy dips when hosting a dinner party, making a snack for a casual get-together, or taking to a potluck? I have made it easy for you to find the perfect dip recipe when you visit my Easy Make Ahead Party Dips For A Crowd.
Ingredents
- 3 red bell peppers
- 1 red onion medium size
- 4 garlic cloves
- 1 14 oz can stewed tomatoes
- 2 teaspoons balsamic vinegar
- 4 tablespoons nutritional yeast
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons basil fresh chopped for topping
What kind of peppers to use?
The best roasting peppers are red bell peppers, named for their bell-like shape. They have a mild, sweet flavor and crisp juicy flesh that holds up well to the heat of roasting.
How to cook the peppers
- Preheat oven to 425 degrees
- Line a cookie sheet with parchment paper. Lay sliced peppers, onion and, garlic on the pan
- Roast vegetables for 45 minutes or until soft. If they are getting to chared cover with a pice of fail during roasting.
- Remove pan from oven and allow to cool for 10 minutes. Peel the skin and discard from peppers.
- Place roasted peppers, onion, and garlic in a blender or food processor. Add stewed tomatoes, nutritional yeast, vinegar salt, and pepper, Mix on low until smooth.
- Serve as a dip, topped with fresh basil or over pasta.
Why peel and remove red pepper skin?
The skin is thick and does not break down when processed in the mixer. You would have little bits of pepper skin in your sauce. Also, a pepper’s skin is more bitter than the flesh and will overpower your pepper sauce.
Ingredients
- red bell peppers, cut in half, seeded and stem removed
- red onion
- garlic cloves
- can of stewed tomatoes,
- balsamic vinegar
Variations
- For Mediterranean flair, add 1/4 of fresh basil leave when blending
- Make it spicy by roasting 3 jalapenos with the red peppers then add when blending
- To give it a Mexican flavor add 1/4 cup fresh cilantro and 1 teaspoon cumin when blending
Serving ideas
- Serve as a dip with bread such as naan
- Toss as a sauce with your favorite pasta
- Use as a dip for Pimento Cheese Crackers
- Serve as a topping on grilled fish and chicken
- To make a creamier dip mix roasted red pepper dip with greek yogurt
- For a creamy vegan dip stir in a few tablespoons of Cashew Cream Sauce
- Use roasted red pepper spread for sandwiches
How long does the sauce keep?
The red pepper sauce will stay fresh in an air-tight container in your refrigerator for up to a week.
Can you freeze red pepper dip?
Since this is a dairy-free sauce, so you can freeze it in an airtight container or freezer bag. Use within 6 months. Allow thawing in your refrigerator overnight.
How to make a big batch, and can the sauce
A great way to enjoy roasted red pepper sauce all winter long is to can up a big batched when red pepper and tomatoes are at their peak.
Make the sauce according to the recipe and then follow the water bath canning instructions on the recipe card. PROCESS half pints for 10 minutes in a water bath canner.
Roasted Red Pepper Spread
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 3 red bell peppers, cut in half, seeded and stem removed
- 1 red onion, medium size, cut in quarters
- 4 garlic cloves, large, peeled
- 1 14 oz can stewed tomatoes,
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons basil, fresh chopped
Instructions
- Preheat oven to 425 degrees
- Line a cookie sheet with parchment paper. Lay sliced peppers, onion and, garlic on the pan
- Roast vegetables for 45 minutes or until soft. If they are getting to chared cover with a pice of fail during roasting.
- Remove pan from oven and allow to cool for 10 minutes. Peel skin and discard from peppers.
- Place roasted peppers, onion, and garlic in a blender or food processor. Add stewed tomatoes, vinegar salt, and pepper, Mix on low until smooth.
- Serve as a dip, topped with fresh basil or over pasta.
Canning Roasted Red Pepper Sauce
- Place canner rack in the bottom of a boiling water canner. Fill the canner half full with clean warm water. Bring to a boil to preheat the canner.
- Fill canning jars with red pepper sauce, leaving 1/4 headspace. Wipe rime with damp cloth.
- Remove air bubbles with a plastic spatula. Adjust two-piece caps
- Load filled jars, fitted with lids and ring bands, into the canner one at a time, using a jar lifter. When moving jars with a jar lifter, make sure the jar lifter is securely positioned below the neck of the jar (below the ring band of the lid). Keep the jar upright at all times. Tilting the jar could cause food to spill into the sealing area of the lid.
- If you have a shaped wire rack that has handles to hold it on the canner sides, above the water in the canner, you can load jars onto the rack in the raised position and then use the handles to lower the rack with jars into the water.
- Add more boiling water, if needed, so the water level is at least one inch above the jar tops. Pour the water around the jars and not directly onto them. For process times over 30 minutes, the water level should be 2 inches above the jars.
- Turn the heat setting to its highest position, cover the canner with its lid and heat until the water boils vigorously.
- PROCESS half pints for 10 minutes in the water bath canner after it returns to a full boil.
- Keep the canner covered for the processing time. The heat setting may be lowered as long as a gentle but complete boil is maintained for the entire process time.
- Add more boiling water during the process, if needed, to keep the water level above the jar tops. Pour the water around the jars and not directly onto them.
- If the water stops boiling at any time during the process, turn the heat on its highest setting, bring the water back to a vigorous boil, and begin the timing of the process over, from the beginning (using the total original process time)
- When the jars have been processed in boiling water for the recommended time, turn off the heat and remove the canner lid. Wait 5 minutes before removing jars to allow the canner contents to settle.
- Using a jar lifter, remove the jars one at a time, being careful not to tilt the jars. Carefully place them directly onto a towel or cake cooling rack, leaving at least one inch of space between the jars during cooling. Avoid placing the jars on a cold surface or in a cold draft.
- Let the jars sit undisturbed while they cool, from 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until the jar is completely cooled.
- Remove ring bands from sealed jars. Put any unsealed jars in the refrigerator and use first.
- Wash jars and lids to remove all residues. Label jars and date. Store in a cool, dry place out of direct light.
Equipment
It would have been super helpful to give some explanation surrounding the yeast…..since the dip exploded in my fridge….
Heather, I just added a section to the post on what nutritional yeast is and why it is so good for you. I enjoy it as a dairy-free cheesy flavor sprinkled on popcorn.