Roasted Red Pepper & Tomato Sauce
This is good on grilled meat, sandwiches, etc. . .

Makes 1 cup


1 - 7 to 8 ounce red bell pepper
2 plum tomatoes
1/4 cup extra-virgin olive oil
1 tablespoon apple cider vinegar
1 garlic clove, peeled
1/8 teaspoon cayenne pepper

Char bell pepper and tomatoes directly over gas flame or in broiler until blackened on all sides. Transfer tomatoes to plate. Enclose pepper in paper bag 10 minutes. Peel, halve, and seed tomatoes; place in blender. Peel, seed, and chop pepper; add to blender. Add oil, vinegar, garlic, and cayenne; blend until smooth. Season sauce with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

COOKS NOTE: You can oven-roast the peppers on a cookie sheet for 35 min @ 375 and the tomatoes same for 20 min.

Per 1 Tablespoon Serving: 35 Calories; 3g Fat (84.5% calories from fat); trace Saturated Fat; trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 1/2 Fat.

 

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