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Red Pepper Sauce

Red Pepper Sauce

The vibrant color and flavor make this Red Pepper Sauce an excellent accompaniment to many dishes, such as vegetable cakes.


1/2 pound cored, seeded, diced red peppers
1 medium peeled, seeded and diced tomato
1/2 large onion, diced
1-3/4 cup vegetable stock
1/4 cup chopped basil
Pinch of thyme


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.

Nutrition Information

Recipe makes 1-1/2 cup (10 servings).
Serving size: 1/4 cup
Calories: 32; Total Fat: 0.3g; Saturated Fat: trace; Cholesterol: 0mg

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