Monday, November 26, 2012

Roasted Red Pepper Sauce

Roasted Red Pepper Sauce
Quick-Fix Vegetarian, page 173

Makes about 1 1/2 cups


1 Tbsp olive oil
1 clove garlic, chopped
1 6-oz jar roasted bell peppers, drained and chopped coarsely
1/2 cup tomato, diced
1 Tbsp red wine vinegar
1/2 tsp sugar
1/4 tsp salt
1/8 tsp cayenne
1/4 cup water


  1. Heat oil in a small saucepan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in roasted red peppers and tomato; cook, stirring occasionally, for 5 minutes.

  2. Add vinegar, sugar, salt, and cayenne and simmer for 5 minutes. Puree mixture in a food processor until smooth, adding water as necessary.

  3. Cover and cook on low heat for 1 hour, until the vegetables are tender.

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