Roasted Red Bell Pepper Sauce

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This bright red-orange sauce looks—and tastes—brilliant poured over grilled vegetables, frittatas or spinach pasta. It will keep in an airtight container in the refrigerator for up to 2 weeks.

  • 1Servings


  • 1 cup jarred roasted red bell peppers
  • 1/2 cup tomato juice
  • 2 Tbs. chopped sun-dried tomatoes, packed without oil
  • 2 Tbs. balsamic vinegar
  • 2 Tbs. tomato paste


Combine all ingredients in blender or food processor, and process until smooth. Season to taste with salt and pepper. Serve sauce chilled, at room temperature or warm.

Nutrition Information

  • Calories: 27
  • Carbohydrate Content: 5 g
  • Fat Content: 5 g
  • Fiber Content: 1 g
  • Protein Content: 1 g
  • Sodium Content: 250 mg
  • Sugar Content: 3 g