Roast Red Pepper Sauce If pressed for time, use bottled, already prepared roast and peeled red bell peppers. If you have the time, do try roasting the peppers fresh. For approximately 2 cups of sauce, use two medium sized red bell peppers. Preheat oven to 425 degrees. Rub peppers lightly with oil. Place on baking sheet on top rack of oven and set timer for 15 minutes. Turn peppers oven and repeat. When outsides are at least 2/3 blackened, remove from oven and let cool. Peel skins from peppers, open and discard seeds and stem end. Puree in food processor until smooth. Add a tbsp. or two of oil, and a pinch of salt and process again. From this simple sauce, you may create variations by adding cream and/or herbs. Alternately, you may roast peppers over a gas burner, holding with long handled tongs, or on a grill. You may also halve and seed peppers prior to roasting, rubbing with oil and placing skin side down on baking sheet.