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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (239g) Recipe makes 2 servings |
||
| Calories 67 | ||
| Calories from Fat 6 | (9%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.7g | 1% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 2928mg | 122% | |
| Potassium 539mg | 15% | |
| Total Carbohydrate 15.5g | 5% | |
| Dietary Fiber 3.4g | 13% | |
| Sugars 5.2g | ||
| Protein 2.6g | 5% | |
Ingredients
- 1 (12 ounce) jar roasted red peppers (drained)
- 1/2 cup tomato puree
- 2 garlic cloves
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
Directions
1
Combine all ingredients in a blender and blend. Sauce should be slightly chunky.2
Pour into medium saucepan and heat over medium-low heat until heated through.
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