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Roasted Red Pepper Sauce

October 5, 2010 By Kristen Feola

roasted red pepper sauce

Roasted Red Pepper Sauce

This red pepper sauce can be used to complement your Daniel Fast main meal, such as a topping for whole grain pasta or brown rice.
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Course Main Course, Side Dish
Cuisine American
Servings 8

Ingredients
  

  • 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

Instructions
 

  • lace 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)

Notes

  • 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.
Previous Post: « Daniel Fast Sweet Potato Pie
Next Post: Chinese Long Beans and Wild Rice »
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Scotty Dollinger
Scotty Dollinger
11 years ago

What about corn tortillas?

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Kristen Feola
Kristen Feola
Author
Reply to  Scotty Dollinger
11 years ago

Yes, corn tortillas are acceptable. Look for those that contain as few ingredients as possible to avoid preservatives.

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Kristen’s Favorite Recipes

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