Roasted Red Pepper Sauce

   

 

I've often told people that if I were to have my own stand in a farmers market it would be a sauce, marinade and dressing stand. I mean a life without sauce isn't a life worth living. My only critique of this tasty meal make or braker is that making sauces homemade can be time consuming and difficult. This recipe is one of the exceptions. And even better? It is versatile- you can put it on fish, chicken, veggies, potatoes etc. You can also mix it with olive oil and balsamic vinegar (2 parts olive oil to 1 part vinegar) to make a salad dressing. 


Roasted Red Pepper Sauce

1 cup roasted red peppers (from water-packed jar)
1 cup reduced-sodium vegetable or chicken broth
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/4 cup fresh basil leaves
Salt and freshly ground black pepper

In a blender, combine the red peppers, broth, vinegar, and oil and process until smooth. Transfer mixture to a small saucepan and set over medium heat. Bring to a simmer, partially cover, and simmer for 10 minutes. Remove from the heat and stir in the basil. Season with salt and pepper. Serve hot or room temperature. Enjoy!