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
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