Tomato Red Pepper Sauce

Author: Canadian Living

  • Portion size 500 servings
  • Credits : Holiday Celebrations: 2007

Ingredients

  • 1 can tomatoes
  • 1 cup drained roasted red pepper
  • 1/2 onion chopped
  • 2 cloves garlic
  • 1 pinch hot pepper flakes
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon salt

Method

In blender, puree together tomatoes, red peppers, onion, garlic and hot pepper flakes until smooth; pour into saucepan.

Add oil, vinegar and salt ; bring to boil. Partially cover and simmer until reduced to 2 cups (500 mL), about 1 hour. (Make-ahead: Let cool. Refrigerate in airtight container for up to 3 days.)

Nutritional facts Per 1/4 cup (50 mL) : about

  • Sodium 192 mg
  • Protein 1 g
  • Calories 49.0
  • Total fat 3 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 5 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 77.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tomato Red Pepper Sauce

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