Roasted Red Pepper Sauce

red pepper sauce
Mark Boughton Photography / Styling by Teresa Blackburn
  • Yield: servings
  • Prep: 20 mins
  • Cook: 10 mins

Whirl up this delicious sauce perfect for burgers, chicken, pasta and sandwiches. Roast the peppers on foil, then wrap them to steam with the same piece of foil to avoid waste.


3-- red bell peppers
3-- garlic cloves
4-- sun-dried or roasted tomatoes
3tablespoons extra-virgin olive oil
1/2cup grated Parmigiano Reggiano cheese
2teaspoons balsamic vinegar


  1. Preheat oven to 450F or heat broiler.
  2. Cut peppers in half; remove seeds. Place cut-side down on foil-lined baking sheet. Flatten with palm of hand. Roast or broil 10 to 15 minutes, until charred and blackened. Remove from oven and immediately wrap peppers in foil.
  3. Let stand 10 minutes. Unwrap and peel peppers. Place garlic in food processor.
  4. Pulse until finely chopped. Add peppers and remaining ingredients; purée until smooth.

Nutritional Info *per serving

  • Calories 710
  • Glycemic Load 0
  • Fat 55g
  • Saturated Fat 13g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 36g
  • Cholesterol 35mg
  • Sodium 870mg
  • Potassium 1240mg
  • Carbohydrate 34g
  • Fiber 9g
  • Sugars 21g
  • Protein 21g
  • Trans Fat 0g
  • Vitamin A 230%
  • Vitamin C 770%
  • Calcium 50%
  • Iron 20%