RE: VT Roasted Red Pepper Sauce

[Guest guest]

fyi to everyone- I do this alot as I'm allergic to tomatoes, so this is our

" red sauce " for pasta. very very yummy. when i make it- i make alot so it's

very saucy! just thought i'd share my two cents since I do this one- also-

if you're too lazy to peel it- it doens't much matter- it just adds the the

fiber and it'll be pureed snyway. )

 

 

 

Karen [ksonness]

Monday, September 30, 2002 8:16 PM

veg-recipes

VT Roasted Red Pepper Sauce

 

 

 

 

* Exported from MasterCook *

 

Roasted Red Pepper Sauce

 

Recipe By :Vegetarian Times, March 1999

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 large red bell peppers

--roasted, peeled and cut into strips

(reserve 1/2 cup)

1/2 cup chopped onion

2 cloves garlic -- minced

1/2 cup dry white wine

1/2 cup vegetable broth

1 teaspoon chopped fresh thyme

Salt and freshly ground black pepper to

taste

 

In large skillet, combine red pepper strips, onion, garlic and wine. Cover

and cook over medium-low heat until onion is very tender, about 20 minutes.

Transfer mixture to food processor. Add broth and process until pureed.

Return puree to skillet. Simmer until mixture is reduced to 1 1/2 cups,

stirring, about 15 minutes. Stir in reserved pepper strips and thyme.

Season with salt and pepper.

 

Per 1/4-cup serving: 27 cal; 1g prot; 0 total fat; 4g carb; 0 chol; 9mg

sod; 1g fiber

 

S(Formatted by Karen):

" on 9/30/02 "

Yield:

" 2 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 41 Calories; trace Fat (9.6% calories

from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; trace Cholesterol;

104mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat.

 

NOTES : Pureeing roasted red bell peppers with a little vegetable broth

gives you the texture of a cream-based sauce with very little fat and

calories. This sauce makes an ideal accompaniment to fettuccine. Store in

an airtight container in the refrigerator for up to one week. Reheat over

low heat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0