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.
Course Main Course, Side Dish
Cuisine American
- 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
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)
- 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.