Roasted Red Pepper Sauce
1 (12-ounce) jar roasted red bell peppers, undrained
1 (8-ounce) can tomato sauce
¼ cup chopped onion
1 clove garlic, minced
1 teaspoon dried parsley flakes
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
1/8 teaspoon pepper
Place ingredients in a food processor or blender, and blend until smooth. Pour into a small saucepan, and bring to a boil. Reduce heat and simmer 20 minutes.
Yield: 8 servings (serving size: ¼ cup)
- Place unused sauce in an airtight container and store in refrigerator.
- Serve with Chinese Long Beans and Wild Rice.
- Goes well with cooked spaghetti squash, lentils, or whole grain pasta.
- Use cooled sauce as a salad dressing.