Roasted Red Pepper Sauce
ingredients
2 tsp. olive oil
1/2 cup minced Vidalia or other sweet onion
1 tsp. sugar
1 (12-oz.) jar roasted red peppers, drained
1 1/2 Tbsp. tomato paste
1 cup fat-free, reduced-sodium chicken broth
1 1/4 tsp. balsamic vinegar
2 Tbsp. minced fresh basil
Salt and pepper to taste
preparation
13 servings (about1 2/3 cup)
Preparation time: 20 minutes
Cook time: 5 minutes
1. Heat the oil in a medium skillet over medium-high heat. Add the onion and sauté for 4 minutes. Add in the sugar and sauté for another 1 to 2 minutes until onions begin to brown.
2. Transfer the content of the skillet to a blender or food processor. Add in the remaining ingredients except the basil. Blend until smooth. Transfer the content of the blender to a saucepan. Add in the basil and cook over medium heat for 2 minutes. Season with salt and pepper (not included in nutritional analysis).
nutrition
Serving Size: 2 Tbsp.
Amount Per Serving
Calories: 15
Calories from Fat: 10
Total Fat: 1 gram
Saturated Fat: 0.1 grams
Cholesterol: 0 milligram
Sodium: 70 milligram (without added salt)
Total Carbohydrate: 2 grams
Dietary Fiber: 0 grams
Sugars: 1 gram
Protein: 1 gram
