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Roasted Red Bell Pepper and Basil Sauce

Try this easy-to-make sauce over pasta or as a dip for breadsticks.

This recipe goes with Parmesan-crusted Calamari Kebabs

Coastal Living MAY 2003

  • Yield: Makes 1 1/2 cups

Ingredients

  • 1 (7-ounce) jar roasted red bell peppers, drained
  • 1 (8-ounce) can tomato sauce
  • 1/4 cup fresh basil leaves
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon balsamic vinegar

Preparation

Place all ingredients in container of a food processor, and pulse several times until well blended. Place mixture in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated.

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