My Roasted Red Pepper Sauce
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 60.5
- Total Fat: 4.4 g
- Cholesterol: 0.8 mg
- Sodium: 86.5 mg
- Total Carbs: 2.0 g
- Dietary Fiber: 0.3 g
- Protein: 0.6 g
View full nutritional breakdown of My Roasted Red Pepper Sauce calories by ingredient
Introduction
We love this as a replacement for tomato sauce, as I'm allergic to tomatoes. We love this as a replacement for tomato sauce, as I'm allergic to tomatoes.Number of Servings: 10
Ingredients
-
5 large red peppers
1 Tbsp Extra Virgin Olive Oil
2 Lrg cloves of garlic
1-1/2 yellow onion (med)
1.5 Cup Beef Broth
1.cup water
2 Tbsp olive oil
Tips
To simplify this, use a large jar of Roasted Red Peppers. I prefer to do my own, as I seldom can find the large jars.
Directions
Line cookie sheet with foil
Rub peppers with 1 TbspOlive Oil & place under broiler. Turn them carefully as they start to blacken
When roasted on all sides, remove from oven and wrap in foil or cover with saran in a large bowl for 10-15 minutes
Carefully cut the tops to remove with the seeds and discard. Place peppers, with skins on, into food processor. Add remaining ingredients and blend until well mixed. Place in jars and refrigerate until ready to use.
Serving Size: makes 10 3/4 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user HAPPYELAINE.
Rub peppers with 1 TbspOlive Oil & place under broiler. Turn them carefully as they start to blacken
When roasted on all sides, remove from oven and wrap in foil or cover with saran in a large bowl for 10-15 minutes
Carefully cut the tops to remove with the seeds and discard. Place peppers, with skins on, into food processor. Add remaining ingredients and blend until well mixed. Place in jars and refrigerate until ready to use.
Serving Size: makes 10 3/4 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user HAPPYELAINE.