Roasted Red Bell Pepper Sauce

Name: Roasted Red Bell Pepper Sauce
Yield: 1 1/2 cups (serving size: 1 tablespoon)
Ingredients: 1 cup bottled roasted red bell peppers; ½ cup tomato juice; 2 tablespoons chopped sun-dried tomatoes, packed without oil (about 1 ounce); 2 tablespoons balsamic vinegar; 2 tablespoons tomato paste; ½ teaspoon pepper; 2 garlic cloves

2 Ratings
2 Reviews

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

Recipe by Cooking Light September 1997

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Recipe Summary

Yield:

1 1/2 cups (serving size: 1 tablespoon)

Nutrition Info

Ingredients

1 cup bottled roasted red bell peppers
½ cup tomato juice
2 tablespoons chopped sun-dried tomatoes, packed without oil (about 1 ounce)
2 tablespoons balsamic vinegar
2 tablespoons tomato paste
½ teaspoon pepper
2 garlic cloves

Directions

Step 1
Combine all ingredients in a blender or food processor; process until smooth.

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

Nutrition Facts

Per Serving:

5 calories; calories from fat 20%; fat 0.1g; poly fat 0.1g; protein 0.2g; carbohydrates 1.2g; fiber 0.1g; iron 0.2mg; sodium 40mg; calcium 2mg.

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Roasted Red Bell Pepper Sauce

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Roasted Red Bell Pepper Sauce

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Roasted Red Bell Pepper Sauce

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Roasted Red Bell Pepper Sauce