Roasted Red Pepper Sauce Recipe

Preheat the oven to 425°F (220°C). Place the red bell peppers on a baking sheet and roast them in the oven for about 30 minutes, or until the skin is charred and the peppers are soft.

Remove the peppers from the oven and let them cool slightly. Once they are cool enough to handle, peel off the charred skin and remove the seeds and stems. Set the roasted peppers aside.

In a large pan, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they are soft and translucent, about 5 minutes.

Add the roasted peppers, smoked paprika, dried oregano, salt, and black pepper to the pan. Stir well to combine all the ingredients.

Pour in the vegetable broth and add the tomato paste. Stir again to incorporate all the flavors.

Bring the mixture to a simmer and let it cook for about 15 minutes, stirring occasionally.

Remove the pan from heat and let the mixture cool slightly. Transfer it to a blender or food processor and blend until smooth.

Pour the roasted red pepper sauce into a jar or container and let it cool completely before storing in the refrigerator.

Serve the sauce as a dip, spread, or topping for your favorite dishes.