Recipe Image

Roasted Red Pepper Sauce

  • 15 m
  • 30 m
EatingWell Test Kitchen
“Serve this tangy bright red pepper sauce over fresh asparagus for a sure taste of summer.”


    • 2 small red bell peppers
    • 1½ tablespoons tomato paste
    • 1 tablespoon extra-virgin olive oil
    • 2 teaspoons cider vinegar
    • Salt & freshly ground pepper to taste


  • 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 ½ 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.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days.
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