Tomato sauce comes in so many variations that it’s easy to overlook equally delicious sauces that feature another nightshade: sweet peppers. I offer one version of a sweet pepper sauce this week in my Twice as Tasty column for the Flathead Beacon. I also explain why my recipe is merely inspired by romesco, which in Catalonia traditionally consists of mainly tomatoes and garlic underscored by mild ñora peppers but has been misrepresented as a roasted red pepper sauce by many American recipes.

Whatever you call them, sweet pepper sauces deserve as much attention as tomato ones—and are just as versatile. I’ve written about different ways to roast peppers for Taste of Home, but I typically make sauces with Grilled Sweet Peppers. The recipe in this week’s column includes nuts like romesco, and I typically make it in small batches to eat fresh. My Grilled Sweet Pepper Sauce recipe lacks nuts and garlic and freezes beautifully for quick meals all year.

Learn more about romesco sauce variations and get the complete recipe for Romesco-Inspired Grilled Pepper and Almond Sauce in my column.

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Twice as Tasty

My two versions of sauce featuring sweet peppers have many interchangeable uses. I serve whichever is at hand when I want a dipping sauce for grilled vegetables or a topping for baked potatoes or fish. But I sometimes prefer one over the other. I reach for Grilled Sweet Pepper Sauce when I make these meals:

• Sourdough Pizza
• Homemade Potato Gnocchi
• Black Bean Veggie Burgers

I’d rather make Romesco-Inspired Grilled Pepper and Almond Sauce for these meals:

• Cheese-Stuffed Grilled Sourdough Breadsticks
• Grilled Portobello Mushrooms
• Golden Onion and Potato Frittata
• Baked Polenta

You can find more ideas for meals to upgrade with either sauce in the recipe index. You can also learn about another delicious way to prepare peppers—smoking—in this blog post.

Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic; it’s only available here.