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20 minute dinner recipes

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Roasted Red Pepper Sauce


From EatingWell:  March/April 1996

Serve this tangy bright red pepper sauce over fresh asparagus for a sure taste of summer.

1/2 cup | Active Time: 15 minutes | Total Time: 30 minutes



  1. Place peppers directly over the flame of a gas burner or under a preheated broiler. Roast, turning often, until black all over, about 8 to 10 minutes. Set aside to cool. Slip off the skins, cut away the stems, slit the peppers open and remove seeds.
  2. Puree the peppers in a food processor. (You should have about 1/2 cup puree.) Force the puree through a fine strainer set over a small bowl, using a rubber spatula; discard solids. Whisk in tomato paste, oil and vinegar. Season with salt and pepper.


Per tablespoon : 23 Calories; 2 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 2 g Carbohydrates; 0 g Protein; 1 g Fiber; 61 mg Sodium; 71 mg Potassium

Exchanges: 1/2 fat

Tips & Notes