February 16, 2010

Roasted Red Bell Pepper Sauce

Roasted Red Bell Pepper Sauce

I am again amazed at how only a few ingredients can turn into something so flavorful, so versatile, and so surprisingly tasty...especially since one of the main ingredients is something I usually detest! Yes, those pesky roasted red peppers are at it again: but this time, they work in the recipe's favor. Simply add those--along with tomato juice, tomato paste, sun-dried tomatoes (not the oil-packed kind, which I found strange...I think those would work just as well, if not better), and balsamic vinegar--to a blender, puree, and you're done! That's right, this sauce can be made in under five minutes, with no prep or cooking even necessary. Surprisingly, the tomato flavors take the forefront: the juice makes the sauce sweet, the paste adds a little thickness, and the sun-drieds add a slight chunkiness to the texture. The balsamic further develops the sweetness, and when the flavors are allowed to enhance overnight, the sauce takes on a slight wine-y taste (but in a good way!). My only small complaint about this sauce is that it's almost TOO sweet. The peppers are there, but only as a background element with their smokiness. I would not suggest serving this sauce hot; strangely enough, it seems best served just slightly chilled, room temperature, or warm. Either way, this makes a great sauce for crudite dipping, pasta, vegetables, or maybe even a sandwich spread.

Make again? Yes...maybe this can make me a roasted red pepper believer! Even as I type, I'm thinking about the different ways I could use this!



Roasted Red Bell Pepper Sauce
Vegetarian Times, February 2006

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