The vibrant color and flavor make this Red Pepper Sauce an excellent accompaniment to many dishes, such as vegetable cakes.
In a medium skillet, combine the red pepper, tomato, onion and vegetable stock and cook until the vegetables are tender, 10 to 15 minutes. Stir in the basil and thyme.
Puree in a blender and pour back into a clean skillet. Reduce until about 11/2 cups remain. Use as needed.
Recipe makes 1-1/2 cup (10 servings).
Serving size: 1/4 cup
Calories: 32; Total Fat: 0.3g; Saturated Fat: trace; Cholesterol: 0mg
You may also like...
Share This Page