This capsicum and tomato sauce is my go-to ingredient for busy nights when I want a delicious meal, but don't want to spend hours in the kitchen! It pairs beautifully with pasta, chicken or fish - and with a packet of this sauce stashed in your freezer, you'll always have a flavourful dinner ready in minutes.
If you're looking for a tasty sauce to liven up your mealtimes, then this creamy capsicum and tomato sauce might just fit the bill!
I've used this sauce (or variations of it) in several recipes on this website, and with a few more in the pipeline, it seemed the perfect time to publish it as a recipe in its own right! This is an amazing sauce to have in the freezer, because it goes well with almost everything - especially chicken, fish or pasta. By keeping the recipe basic, you can easily add different flavours to suit whatever you intend to serve it with.
This bulk recipe is designed for freezing, making it a reliable go-to for busy weeknights. The sauce is smooth and creamy with the natural sweetness of the capsicums balanced by the freshness of the tomatoes. It has a rich, velvety texture that clings beautifully to pasta, coats chicken or fish perfectly, and if thickened slightly, can even double as a dip with crusty bread, crackers or potato crisps.
How it's made
The capsicum and tomato sauce couldn't be easier to prepare. See below for detailed instructions, but here are the steps in a nutshell:
- Chop up the onions and capsicum (a food processor makes short work of it) and saute them in butter until they've softened and reduced.
- While that's happening, peel the tomatoes and blitz them in the food processor too.
- Add the tomatoes to the pan, and allow them to reduce for about 15 minutes
- Thicken with a milk and cornflour mixture, then stir in the cheese (if using).
- Job done!
This creamy red pepper and tomato sauce is one of those recipes you'll find yourself coming back to time and time again. It's simple, adaptable and freezes beautifully, making it the ideal meal-prep staple. Once you've tried it, you'll wonder how you ever managed without a batch in your freezer.
PS - thicken it a little more and it makes a super dip for crackers, crusty bread or even potato crisps!
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Why you'll love this capsicum and tomato sauce
- ⭐Versatile. You can use this sauce to make a variety of dishes.
- ⭐Freezer-friendly. Make a big batch and freeze it for easy meal prep.
- ⭐Great taste. Mild enough for youngsters, but flavourful enough for adults.
- ⭐Customisable. Add additional flavours to suit whatever you're serving it with.
Recipe information
- ⌚Prep time: 20 minutes, which includes preparing the vegetables, peeling the tomatoes and chopping the vegetables in a food processor.
- ⌛Cooking time: 30 minutes.
- 🍚Yield: The recipe as written will make about 6 cups of sauce, which should be sufficient for 3 meals for 4 people.
Ingredients for simple capsicum and tomato sauce
**You can find the exact ingredient quantities for this sauce on the printable recipe card at the end of this post.**
- Tomatoes. If possible, use fresh tomatoes and cut them into a small dice (about half an inch or 1 centimetre). There's no need to peel them - they will be put into a food processor and blended. For convenience, you can substitute an equal quantity of canned tomatoes.
- Capsicum / red bell pepper. These should be washed, deseeded and have the membranes removed. Cut them into large pieces - the size doesn't matter, they will be chopped with the onions in a food processor.
- Onions. These are white onions, which should be peeled and quartered. Substitute with red onions.
- Milk and cream. I use half milk and half heavy or double cream. For a richer sauce, use all cream, or for a lighter sauce, consider using single or pouring cream.
- Butter. This is used for softening the vegetables and forms the base of the sauce. Don't substitute with cooking oil. For this recipe, butter is best!
- Flour. Used for thickening the sauce.
- Salt. For seasoning, and to your own taste.
- Cheese. This is optional - and it depends entirely on what you intend to use the sauce for. I add a cup of grated cheese and melt it into the sauce, because I normally serve it in a pasta dish, or as a cheesy sauce with fish. The cheese does help thicken the sauce, though, so you might need a little extra flour if you leave it out.
Instructions
Step 1: Place the chopped onion and capsicum into a food processor and blend until they are about the size of rice grains.
Step 2: Melt the butter in a large saute pan (or frying pan or saucepan), then add the onion and capsicum, season with a little salt, and saute on moderate heat for about 7 minutes. Stir occasionally.
Step 3: The capsicum and onions will be ready when they are soft, and you can draw a trail through the pan with a spoon.
Step 4: While the capsicum and onions are sauteeing, blend the tomatoes in a food processor.
Step 5: Add the tomatoes to the pan and bring to a boil
Step 6: Turn the heat to a strong simmer and cook uncovered for a further 15 to 20 minutes until most of the liquid from the tomatoes has evaporated. Taste for seasoning and adjust if necessary.
Step 7: Make a paste of the flour with a little of the milk. Remove the pan from the heat and stir in the flour mixture, then stir in the remainder of the milk. Bring to a boil and stir until the sauce thickens. Turn down the heat and stir in the cream and the cheese (if using). Stir until the cheese has melted and the sauce is thick.
I like the slightly chunky texture of the sauce. For a smoother texture, blend with a stick or immersion blender until smooth.
Tips for a successful outcome
Here are my top tips to ensure your tomato and capsicum sauce always turns out perfectly:
- Choose ripe capsicums and tomatoes - the sweetness and depth of flavour will depend on the quality of the produce. Overripe tomatoes can make the sauce too watery, so firm and ripe tomatoes are best.
- I didn't peel the tomatoes because once the sauce has been blended, the skins are not noticeable. If you prefer to peel the tomatoes before using, by all means, do so.
- Don't rush the saute - allow the onions and capsicum to cook down gently until they are nice and soft. It makes all the difference to the final outcome.
- Reduce the tomatoes well - simmering the tomatoes until they are well reduced, concentrates the flavours and prevents the sauce from being too watery.
- Thicken before adding the dairy - make sure you thicken the sauce with a little milk and cornflour mixture first. Only then should you add the remainder of the milk and the cream, or the sauce may split and curdle.
- Use a blender for a smoother texture - if you want a really smooth sauce, give the finished sauce a quick blitz with a stick blender.
- Season gradually - taste at each stage of the process. Capsicums and tomatoes can vary in sweetness to seasoning as you go ensures a perfect taste.
Serving suggestions
If you'd like a few ideas for using the sauce (either with or without the cheese), you might like to check out these posts:
- Easy ravioli with creamy red pepper sauce (store-bought ravioli covered with this sauce)
- Poached salmon with creamy red pepper sauce (poach the salmon in the sauce)
- Poached salmon pie in red pepper sauce (it makes the most amazing filling for a pie)
- Prawn and broccoli pasta with red pepper sauce (pour it over pasta)
- Chicken livers in creamy red pepper sauce (makes a fantastic starter or light supper)
- And did I mention you can serve it as a dip?
Variations
To vary the flavour of the sauce, you should consider what you will be serving it with. These suggestions are based on using capsicum and tomato sauce that has been previously cooked and frozen.
- Fish- if you intend to serve the sauce with poached or fried fish, add a teaspoon of dried dill or parsley when reheating the sauce, or stir in a tablespoon of fresh chopped herbs just before pouring the hot sauce over the fish.
- Chicken - add one or two teaspoons of paprika - either sweet or smoked depending on preference
- Chicken livers - add half a teaspoon of dried chilli flakes or cayenne pepper, depending on how hot you would like it.
- Pasta - add dried oregano, Italian herbs or basil when reheating, or stir in fresh herbs just before serving.
And of course, garlic goes with everything - add a couple of garlic cloves to the onions when blending them.
Equipment
These are the main items of equipment you will need to make a batch of this freezer-friendly capsicum sauce.
- Food processor - for chopping the vegetables. If you don't have one, you could use a sharp knife and chop them very finely - they should be about the size of a grain of rice.
- Large saute pan or saucepan - for making the sauce. I find the large surface area on the saute pan helps the tomatoes reduce faster. If you use a saucepan, you may have to increase the cooking time by a few minutes.
- Stick blender - this is optional in case you want a really smooth sauce.
Storage
Refrigerator. Leftover sauce (or meals using this sauce) can be stored in a covered container in the refrigerator for up to 3 days.
Freezer. This recipe makes about 6 cups of sauce and is intended for freezing so you can make an easy meal when the need arises. Transfer the cooled sauce into freezer bags (I freeze in one-cup portions, but you could freeze in 2-cup portions if you have a larger family) for up to 3 months.
Reheating: If frozen, allow the sauce to defrost in the refrigerator (or microwave if you are in a hurry) and then reheat in a saucepan on the stove. If the sauce seems too thin, you can stir in a slurry of cornflour and water while reheating to thicken it to your liking.
Top Tip
Add a splash of white wine or vermouth when cooking down the tomatoes. This adds extra depth and flavour to the sauce. The alcohol will cook off, leaving only a subtle extra flavour.
FAQ
Absolutely - roasted capsicums will add lovely flavour. If using jarred roasted capsicums, ensure they are well-drained before using.
Save for later
If you would like to try this red pepper and tomato sauce, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click the image below.
Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.
Related recipes
Visit my sauces, dips and marinade recipes page for other tasty sauces. Here are a few you might enjoy:
📋The recipe
Simple capsicum and tomato sauce - freezer-friendly and versatile
(Click the stars to rate this recipe)
Equipment
- Food processor
- Large sautepan OR
- Large saucepan
- Stick blender optional
- Spatula for stirring
Ingredients
- 8 ounces / 225 grams onions peeled and quartered
- 2 large red capsicums (bell peppers) deseeded and cut into large pieces
- 1¾ pounds / 800 grams fresh tomatoes quartered
- 2 ounces / 60 grams butter
- ½ cup / 120 ml milk
- 2 tablespoons / 20 grams flour for thickening
- ½ cup / 120 ml double or heavy cream
- 1 cup / 120 grams grated cheddar cheese
- 1 teaspoon salt or to taste
Instructions
- Place the chopped onion and capsicum into a food processor and blend until they are about the size of rice grains.8 ounces / 225 grams onions, 2 large red capsicums (bell peppers)
- Melt the butter in a large saute pan (or frying pan or saucepan), then add the onion and capsicum, season with a little salt, and saute on moderate heat for about 7 minutes. Stir occasionally.2 ounces / 60 grams butter, 1 teaspoon salt
- The capsicum and onions will be ready when they are soft, and you can draw a trail through the pan with a spoon.
- While the capsicum and onions are sauteeing, blend the tomatoes in a food processor.1¾ pounds / 800 grams fresh tomatoes
- Add the tomatoes to the pan and bring to a boil
- Turn the heat to a strong simmer and cook uncovered for a further 15 to 20 minutes until most of the liquid from the tomatoes has evaporated. Taste for seasoning and adjust if necessary.
- Make a paste of the flour with a little of the milk. Remove the pan from the heat and stir in the flour mixture, then stir in the remainder of the milk. Bring to a boil and stir until the sauce thickens. Turn down the heat and stir in the cream and the cheese (if using). Stir until the cheese has melted and the sauce is thick.½ cup / 120 ml milk, 2 tablespoons / 20 grams flour, ½ cup / 120 ml double or heavy cream, 1 cup / 120 grams grated cheddar cheese
- Allow to cool, then transfer meal-sized portions of the sauce to freezer bags, label and freeze for up to three months.
Notes
- Choose ripe capsicums and tomatoes - the sweetness and depth of flavour will depend on the quality of the produce. Overripe tomatoes can make the sauce too watery, so firm and ripe is best.
- I didn't peel the tomatoes because once the sauce has been blended, the skins are not noticeable. If you prefer to peel the tomatoes before using, by all means, do so.
- Don't rush the saute - allow the onions and capsicum to cook down gently until they are nice and soft. It makes all the difference to the final outcome.
- Reduce the tomatoes well - simmering the tomatoes until they are well reduced, concentrates the flavours and prevents the sauce from being too watery.
- Thicken before adding the dairy - make sure you thicken the sauce with a little milk and cornflour mixture first. Only then should you add the remainder of the milk and the cream or the sauce may split and curdle.
- Use a blender for a smoother texture - if you want a really smooth sauce, give the finished sauce a quick blitz with a stick blender.
- Season gradually - taste at each stage of the process. Capsicums and tomatoes can vary in sweetness to seasoning as you go ensures a perfect taste.
- This recipe makes about 6 cups of sauce and is intended for freezing. Transfer the cooled sauce into freezer bags (I freeze in one-cup portions, but you could freeze in 2-cup portions if you have a larger family) for up to 3 months.
- Allow the sauce to defrost in the refrigerator before using it in your recipe. You can also defrost it using the defrost setting on your microwve.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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