Ingredients

• 6 red, yellow, or orange bell peppers (green will not work for this recipe)
• 2-4 cloves garlic to taste
• 2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1 tsp apple cider vinegar
• 2 tbsp olive oil
• ~1/4 cup of water
• Fresh basil (optional)

Instructions

Roast bell peppers

Preheat oven to 425 degrees with rack in middle of the oven. Prep bell peppers by cutting out the stems and seeds. Slice pepper down the middle so there are two even halves. Place cut side down on a baking sheet lined with foil and parchment paper. Arrange so they fit with as little crowding as possible. Roast for 45 minutes or until skins have taken on some color and the peppers are starting to release some liquid. There’s a big range that will work – somewhere between 45-60 minutes should do it, would not recommend going much past 60 minutes though. If the skins are difficult to remove, add another 5-10 minutes next time.

Use tongs to pile peppers into a heat safe bowl. Let rest until cooled enough to put a lid or plastic wrap over the bowl and place in fridge. The skins slide off more easily If they are cold. I like to peel them the next day. Can also make multiple batches and freeze spread out in ziploc bags. If they are in a thin layer it is easy to break off however much you need.

Make pizza sauce

Use an immersion blender to roughly purée the peppers. Add in all ingredients except the water. Blend until you are at the desired texture. I like to leave it a touch on the chunky side. If the sauce is a little too thick add a bit of water (1 tbsp ish at a time) to loosen it a bit. If it is too thin, you can try adding a bit more oil and blending to emulsify that in. If it’s really not wanting to thicken, use some potato starch to bind up some of the liquid.