Serve this robust and smoky sauce over firm white fish or pork.Lycopene count: 7 milligrams per serving.

Jaime Harder
Recipe by Cooking Light October 2006

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Recipe Summary

Yield:
12 servings (serving size: about 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and coarsely chop. Set aside.

  • Preheat oven to 275°.

  • Combine tomatoes and garlic in a 13 x 9-inch baking dish coated with cooking spray. Bake at 275° for 2 1/2 hours or until most of liquid has evaporated.

  • Combine bell peppers, tomato mixture, breadcrumbs, and remaining ingredients in a food processor; process until smooth.

Nutrition Facts

56 calories; calories from fat 37%; fat 2.3g; saturated fat 0.2g; mono fat 1.3g; poly fat 0.4g; protein 1.8g; carbohydrates 7.6g; fiber 1.4g; cholesterol 0mg; iron 1.1mg; sodium 228mg; calcium 35mg.
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