Roasted red bell pepper sauce
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Roasted red bell peppers; bottled |
| ½ | cup | Tomato juice |
| 2 | tablespoons | Sun-dried tomatoes; chopped, about 1 ounce, not oil-packed |
| 2 | tablespoons | Balsamic vinegar |
| 2 | tablespoons | Tomato paste |
| ½ | teaspoon | Pepper |
| 2 | Cloves garlic | |
Directions
Combine all ingredients in a blender or food processor; process until smooth. Yield: 1½ cups (Serving size: 1 tablespoon).
Calories: 5
Recipe by: Cooking Light, September 1997 Posted to MC-Recipe Digest V1 #776 by Terry & Kathleen Schuller <schuller@...> on Sep 08, 1997