The vibrant color and flavor make this an excellent accompaniment to many dishes, such as Vegetable Cakes.

Ingredients:

1/2 pound cored, seeded, diced red peppers
1 medium (about 6 oz.) peeled, seeded and diced tomato
1/2 large (about 6 oz.) onion, diced
1-3/4 cups vegetable stock
1/4 cup chopped basil
Pinch of thyme

Directions

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 cups (10 servings) Red Pepper Sauce.

Nutrition per serving (1/4 cup):
32 calories
0.3 grams total fat
trace saturated fat
0 milligrams cholesterol

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