• 1 - 7 to 8 ounce red bell pepper
cup extra-virgin olive oil
tablespoon apple cider vinegar
garlic clove, peeled
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
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.