Tomato Red Pepper Sauce
Servings: 2 cups (500 mL)
Ingredients:
| Nutritional Info | |
| Per 1/4 cup (50 mL) : about | - |
| cal | 49 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | trace |
| carb | 5 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 192 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 4% |
| vit A | 9% |
| vit C | 77% |
| folate | 4% |
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1 can (14 oz/398 mL) tomatoes
1 cup (250 mL) drained roasted red peppers
Half onion, chopped
2 cloves garlic
Pinch hot pepper flakes
2 tbsp (25 mL) extra-virgin olive oil
1 tsp (5 mL) balsamic vinegar
1/4 tsp (1 mL) salt
Preparation:
In blender, purée together tomatoes, red peppers, onion, garlic and hot pepper flakes until smooth; pour into saucepan.
Add oil, vinegar and sa< 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.)
Add oil, vinegar and sa< 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.)
Source
Holiday Celebrations: 2007
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