A vegan adaptation of a poultry marinade. Wonderful on toast or as a veggie dip.

Ingredients:
6 large (or 8 medium) red bell peppers, scrubbed, seeded, and slivered
1 tablespoon salt or salt substitute
1 teaspoon freshly ground black pepper
2 heaping Tablespoons tomato paste (preferably unsalted)
2 tablespoons olive oil
2 cloves garlic, crushed

In an oven-proof pan, spread the pepper slivers, add the salt and pepper, and cover lightly. Let stand at room temperature for 8-10 hours. Remove the cover, add the tomato paste, and roast at 250-275 degrees for at least one hour, stirring often. Remove from oven and puree in a food processor while adding oil slowly along with crushed garlic. Cool and serve.

Recipe makes about 1 cup; 8 servings.

Total calories per 2-tablespoon serving: 68 Carbohydrates: 9 grams Sodium: 878 milligrams Fat: 4 grams Protein: 1 gram Fiber: 3 grams

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