Roasted Red Pepper Sauce
Cooking Light, Five Star Recipes
Roasted Red Pepper Sauce
Cooking Light, Five Star Recipes
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1 1/2 pounds sweet red peppers (about 4 medium) 2 cups canned low sodium chicken broth, undiluted 1 1/2 teaspoons olive oil 1 cup chopped onion 3/4 cup chopped carrot 1/2 cup chopped celery 1/2 teaspoon dried whole thyme 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1 (14 1/2 ounce) can no salt added whole tomatoes, undrained and chopped 2 cloves garlic, minced Directions: Cut peppers in half lengthwise; remove and discard seeds and membranes. Place peppers, skin side up, on a baking sheet; flatten with palm of hand. Broil 5 1/2 inches from heat (with electric oven door partially opened) 15 to 20 minutes or until charred. Place peppers in ice water until cool; peel and discard skins. Chop peppers; set aside. Combine broth and oil in a large nonstick skillet, and bring to a simmer over medium heat. Add onion, carrot, and celery, and cook 10 minutes or until tender, stirring occasionally. Add chopped pepper, thyme, and remaining ingredients; cover and cook 5 minutes. Reduce heat, and simmer, uncovered, 25 minutes or until thickened. Position knife blade in food processor bowl; add roasted pepper mixture. Process 30 seconds or until smooth, scraping sides of processor bowl once. Serve sauce with tortilla chips, grilled fish, poultry, or pasta. Yield: 3 1/3 cups.
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