Roasted Red Bell Pepper Sauce

1 Review
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Yield
1 1/2 cups (serving size: 1 tablespoon)
September 1997
RECIPE BY Cooking Light

This versatile sauce is used in both Grilled Portobello Club and Shanghai Tofu Burgers.

Ingredients

  • 1 cup bottled roasted red bell peppers
  • 1/2 cup tomato juice
  • 2 tablespoons chopped sun-dried tomatoes, packed without oil (about 1 ounce)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons tomato paste
  • 1/2 teaspoon pepper
  • 2 garlic cloves

Nutritional Information

  • Calories 5
  • Caloriesfromfat 20%
  • Fat 0.1g
  • Satfat 0.0g
  • Monofat 0.0g
  • Polyfat 0.1g
  • Protein 0.2g
  • Carbohydrate 1.2g
  • Fiber 0.1g
  • Cholesterol 0.0mg
  • Iron 0.2mg
  • Sodium 40mg
  • Calcium 2mg

How to Make It

Step 1

Combine all ingredients in a blender or food processor; process until smooth.

Step 2

Note: Store pepper sauce in an airtight container in refrigerator for up to 2 weeks.

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