Ingredients for Roasted Red Pepper Sauce
- Red Bell Peppers
- Olive Oil
- 2 cloves garlic, minced
- 1/2 medium yellow onion, chopped
- Chicken Broth
- Salt And Pepper
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How to Make Roasted Red Pepper Sauce
- Preheat oven to 425°F (220°C). Lightly coat a large roasting pan with cooking spray.
- Place 4 large red bell peppers whole on the prepared pan. Roast, turning once halfway through, for about 20-25 minutes, or until the peppers are blistered and charred on all sides.
- Remove peppers from oven and place in a bowl. Cover tightly with plastic wrap and allow to cool completely (this makes peeling easier).
- Once cool enough to handle, cut each pepper in half lengthwise. Remove and discard the stem, seeds, and pith.
- Heat 2 tablespoons of olive oil in a medium-sized sauté pan over medium heat.
- Add 2 cloves minced garlic and 1/2 medium yellow onion, chopped, to the pan. Sauté until the onion is translucent, about 3-5 minutes.
- Add the roasted red peppers, 1 cup of vegetable broth (or chicken broth for a richer flavor), and 1/4 teaspoon of salt to the pan.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10-15 minutes, allowing the flavors to meld.
- Remove from heat and carefully transfer the sauce to a blender. Blend until completely smooth.
- Season to taste with additional salt, pepper, and a pinch of red pepper flakes (optional). Pour over your favorite pasta and garnish as desired.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
48g
Fat
11g
Carbs
6g
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60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Low Protein Sauces Condiments Etc Vegetables Oven Easy Roast Beginner Cook Dinner Party Fall Winter Food Processor Blender Stove Top Dietary Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Healthy 2 Sweet Sauces Low In Something Pasta Rice And Grains Onions Peppers Equipment Small Appliance Number Of Servings Presentation Served Hot
