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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 534g Recipe makes 2 cups) |
||
| Calories 241 | ||
| Calories from Fat 140 | (58%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.6g | 24% | |
| Saturated Fat 2.4g | 12% | |
| Monounsaturated Fat 10.4g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 770mg | 32% | |
| Potassium 777mg | 22% | |
| Total Carbohydrate 20.3g | 6% | |
| Dietary Fiber 5.3g | 21% | |
| Sugars 12.2g | ||
| Protein 7.8g | 15% | |
Roasted Red Pepper Sauce
By: CountryLady
Feb 18, 2004
A lighter version that I got from my daughter! Serve over your favourite pasta with a side salad.
2 cups
Ingredients
- 4 red bell peppers
- 2 tablespoons olive oil
- 3 cloves garlic, chopped
- 1 small onion, chopped
- 2 cups chicken broth
- salt and pepper
Directions
1
Preheat oven to 425F& lightly coat a roasting pan with cooking spray.2
Place whole peppers on the pan& roast, turning once, for about 20 minutes or until the peppers start to blister& burn.3
Remove from oven& allow to cool; cut each pepper in half, remove the stem, seeds& pith.4
Heat oil in saute pan; saute garlic& onion until the onion is translucent, about 3- 5 minutes.5
Add the roasted peppers& broth; bring to a boil, lower heat& simmer for 10- 15 minutes.6
Remove from heat& carefully puree in a blender.7
Season to taste& pour over your favourite pasta.
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Browse similar recipes by category
- Course > Condiments, etc. > Sauces > Sweet Sauces
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Vegetables > Peppers
- Main Ingredient > Pasta, Rice & Grains
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Oven > Roast
- Preparation > Equipment > Stove Top
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Preparation > Number of Servings
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: SouthernChickie
On Oct 27, 2008
This sauce was delicious! I used marinated roasted red peppers from the jar. That made it super easy and quick, and it still tasted great.
From: Marie
On Oct 31, 2004
This is a fabulous sauce! After blending everything together, I took the advice of Cathy and placed it back in a saucepan and added a little cream. I was careful not to boil it, but just warmed it back through. A not so lighter version, but so delicious. Served it over penne pasta and absolutely loved it. Thanks so much for sharing this, CL.
From: Cathy17
On May 26, 2004
OH CountryLady! This was divine!!! I followed the recipe exactly and also added some red chili pepper flakes, a few shakes of parley and Italian Seasoning and I admit I added alot more garlic than the recipe stated. The roasted peppers filled the house with a wonderful aroma and the taste of the sauce was so pungeant. I served it with Safeway Select Frozen Portabello stuffed Ravioli and bread. The combination of tastes was absolutely amazing. This is a DEFINITE keeper! I thought next time I might add a bit of cream when I whip it in the food processor to see how that turns out. Also, because the sauce had cooled while I cooked the ravioli, I added it to the skillet again to heat it up and poured the drained ravioli in to coat. This was soooo good! Thanks CountryLady!
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