Roasted Red Pepper Sauce Recipe
Roasted red pepper sauce is a tasty condiment that goes well with pasta, chicken, and fish.
Servings: 16 ounces of sauce (about 2 cups)
Calories: 32kcal
Ingredients
- 16 ounce jar roasted red peppers drained well
- ¼ cup crushed tomatoes
- 3 tablespoon olive oil
- 2 garlic cloves
- 2 teaspoons red wine vinegar
- ½ red onion chopped
- 6 basil leaves
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
Instructions
- To roast fresh bell peppers: preheat oven to 450°F. Cut bell peppers, removing pith and seeds. Line a baking sheet with aluminum foil, spray with cooking spray, and place the peppers skin side up on the baking sheet. Bake for 30 minutes. Remove from the oven and allow to cool, then peel the skins off of each piece of bell peppers.
- Add all ingredients to a food processor and blend until at desired consistency.
Notes
- To get the equivalent of a 16 oz jar of roasted red peppers, you'll need 3 large bell peppers, 4 medium or 5-6 small bell peppers. Use any color!
- Grilled bell peppers can be substituted for the roasted red peppers. The skins may be trickier to remove, but if you don't mind that, this is a great short-cut.
- This recipe can be made a little chunky or really smooth, it’s up to you!
- If using a jar of roasted red peppers, make sure to drain it well. Otherwise, your sauce will come out a little runny and not as thick.
- Store in the fridge for up to 3-4 days or in the freezer for 2-3 months.
Nutrition
Serving: 1ounce | Calories: 32kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 466mg | Potassium: 61mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 166IU | Vitamin C: 14mg | Calcium: 17mg | Iron: 0.4mg
