Serve this sauce over pasta, and garnish with parsley sprigs.
4 cups (1-inch) pieces red bell pepper
1 cup fat-free, less-sodium chicken broth
2 teaspoons olive oil
3/4 cup (1-inch) cubed white bread (about 1 [1-ounce] slice)
1/4 cup slivered almonds
1 tablespoon sherry vinegar
1 (14.5-ounce) can diced tomatoes, undrained
How to Make It
Combine bell pepper and broth in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until very tender.
Heat oil in a large nonstick skillet over medium heat. Add bread; cook 2 minutes or until lightly browned, stirring frequently. Add almonds; cook 1 minute or until nuts are lightly browned, stirring constantly. Place bell pepper mixture, nut mixture, vinegar, and tomatoes in a blender; process until smooth. Pour pureed mixture into pan; cook 3 minutes or until thoroughly heated.
Note: Store in refrigerator for up to 1 week or in freeze for up to 1 month.
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