Roasted Red Pepper Sauce

March/April 1996

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

Roasted Red Pepper Sauce

Makes: 1/2 cup

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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


  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.

Tips & Notes

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


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.

Nutrition Bonus: Vitamin C (41% daily value).

Exchanges: 1/2 fat

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