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

Related recipes