Bell Pepper and Tomato Sauce

When it’s about flavor, you can’t go wrong with bell peppers. Its intense flavor can be felt even if there are only small pieces in the recipe, and there’s no other seasoning that’ll come close to the kind of flavor bell pepper can give to your food, making it impossible to replace. Thanks to this vegetable, the bell pepper and tomato sauce will be a great addition to your pizza.

You can use any color of bell pepper. However, the type of wine in this sauce is rather important. Make sure you use white wine!

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3 from 1 vote

Bell Pepper and Tomato Sauce

Flavors mixing together to make quite the sauce!
Cook Time30 mins
Total Time30 mins
Course: Snack
Cuisine: savory
Keyword: easy pizza sauce, homemade pizza sauce, tomato and bell pepper sauce
Servings: 1 cup


  • Saucepan


  • 1 cup tomato pulp
  • 2 onions chopped
  • ½ bell pepper chopped
  • 2 garlic cloves minced
  • ¼ cup dry white wine
  • vegetable broth homemade or store bought
  • Thyme for garnishing
  • Oregano for garnishing
  • Salt


  • Dissolve the broth in some water. Don’t use too much water, this will be added to the sauce, you should avoid making the sauce too watery, as that will weaken the taste and soak the dough needlessly.
  • Chop the onion in small pieces, and mince the garlic cloves as thinly as possible. Put it all in a saucepan and fry them, moving the pan to keep the onion and garlic from burning.
  • Once the onion is transparent, sprinkle the content of the pan with salt and add the white wine, moving with a spoon to keep it from burning. Keep cooking until you can’t smell alcohol in the mixture.
  • Add the tomato pulp and the bell pepper. Continue mixing the sauce.
  • Incorporate the seasonings into the mix. Thyme and oregano are the best choices for this type of sauce, as they'll work well with the ingredients so far. In general it's recommended you avoid using too much thyme and oregano, as the bell pepper and the tomato should be this sauce's strong points.
  • Pour slowly the broth and water into the saucepan. Remember once again the sauce shouldn’t be too watery. It's not necessary to use the entirety of the broth, so if you see the sauce is starting to be too thin, stop adding the broth.
  • Continue cooking the sauce until it starts boiling. Once that happens, let it boil for one minute, and never stop stirring the sauce. Keep an eye on the heat, consider reducing the intensity of the flame if you wish to boil it for longer than a minute.