Roasted Red Pepper Sauce

Roasted Red Pepper Sauce

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From: EatingWell Magazine March/April 1996

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

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 small red bell peppers
  • 1 1/2 tablespoons tomato paste
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons cider vinegar
  • Salt & freshly ground pepper to taste


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  • Ready In

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

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 24 calories; 2 g fat(0 g sat); 0 g fiber; 2 g carbohydrates; 0 g protein; 9 mcg folate; 0 mg cholesterol; 1 g sugars; 625 IU vitamin A; 24 mg vitamin C; 3 mg calcium; 0 mg iron; 61 mg sodium; 71 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1/2 fat

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