Here's a quick and easy sauce to put over chicken, crab cakes, or pasta. If you're serving it over pasta, double this recipe. Adding a touch of cream or cream cheese also might make this tasty for those of you who enjoy the creamier sauces. Bon Appetit!
April's Roasted Red Pepper Sauce
1 tsp. EVOO
1/3 cup chopped onion
1 clove of garlic, chopped
1/2 tsp. Herbs de Provence
1 cup water-packed roasted red peppers
1/2 cup drained Fire Roasted Diced Tomatoes
1 tbsp. balsamic vinegar
pinch of salt
In a small frying pan, heat the teaspoon of olive oil. Add onion and cover, cooking for 5-8 minutes or until soft. Add garlic and herbs, cooking for one minute.
Place peppers, tomatoes, and vinegar in a blender. Add in the onion mixture. Toss in a pinch of salt and puree until smooth. Heat in a small saucepan on medium-low, simmering until heated through. Serve when ready.