Homemade Roasted Red Pepper Sauce served over polenta and topped with basil.
Roasted Red Pepper Sauce with Polenta
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

This chunky Roasted Red Pepper Sauce is a versatile recipe that's delicious served over polenta or pasta!

Course: Main Course
Cuisine: Italian
Servings: 4 people
Calories: 229 kcal
Author: Ginnie
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (12-ounce) jar roasted red peppers, chopped
  • 5 large basil leaves, roughly chopped (plus more for serving)
  • salt
  • pepper
For Polenta:
  • nonstick spray
  • 1 (18-ounce) tube prepared polenta
  • 1 cup shredded Italian blend cheese (I like Trader Joe's Quattro Formaggio; use dairy-free cheese to keep this recipe vegan.)
  1. Preheat oven to 425 degrees.

  2. Combine olive oil, garlic, red pepper flakes, and a generous pinch of salt to a large skillet. Turn burner on to medium heat and, when hot, saute 1 - 2 minutes or until fragrant.

    Saute Garlic | Hello Little Home
  3. Add tomatoes and red peppers to pan; stir well and bring sauce to a simmer. Reduce heat to medium-low and simmer for 10 minutes, or until thickened slightly.

    Chunky Roasted Red Pepper Sauce | Hello Little Home
  4. Stir chopped basil into sauce and season to taste with salt and pepper. Set aside.

    Making roasted red pepper sauce from scratch in a skillet.
Assemble Polenta:
  1. Spray a baking dish with nonstick spray. Slice polenta into 12 thin rounds and place in baking dish, overlapping to fit.

    Assembling the polenta with Roasted Red Pepper Sauce.
  2. Cover polenta with roasted red pepper sauce, then sprinkle with cheese. Bake polenta for 10 - 15 minutes, or until cheese is lightly browned.

  3. Serve baked polenta sprinkled with basil. Enjoy!


To make this sauce creamy, stir in 1/2 cup heavy cream just before adding the basil.

If you would like a smooth sauce, transfer tomato-pepper sauce to a blender and carefully blend until smooth. Return to pan, then add cream if desired, and stir in minced basil.