Thursday, February 2, 2012

Roasted Red Pepper Sauce

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.

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