Title: Roasted Red Bell Pepper Sauce
Categories: Sauce Vegetable
Yield: 24 Servings

1	c	Roasted red bell peppers; bottled
1/2	c	Tomato juice
2	tb	Sun-dried tomatoes; chopped
		About 1 ounce; not oil-packed
2	tb	Balsamic vinegar
2	tb	Tomato paste
1/2	ts	Pepper
2		Cloves garlic

1. Combine all ingredients in a blender or food processor; process until smooth. Yield: 1 1/2 cups (Serving size: 1 tablespoon).

Calories: 5

Posted to MM-Recipes Digest V4 #3

Recipe by: Cooking Light, September 1997

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