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    You are in: Home / Recipes / Roasted Red Pepper Sauce Recipe
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    Roasted Red Pepper Sauce

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    CountryLady's Note:

    A lighter version that I got from my daughter! Serve over your favourite pasta with a side salad.

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    Units: US | Metric


    1. 1
      Preheat oven to 425F& lightly coat a roasting pan with cooking spray.
    2. 2
      Place whole peppers on the pan& roast, turning once, for about 20 minutes or until the peppers start to blister& burn.
    3. 3
      Remove from oven& allow to cool; cut each pepper in half, remove the stem, seeds& pith.
    4. 4
      Heat oil in saute pan; saute garlic& onion until the onion is translucent, about 3- 5 minutes.
    5. 5
      Add the roasted peppers& broth; bring to a boil, lower heat& simmer for 10- 15 minutes.
    6. 6
      Remove from heat& carefully puree in a blender.
    7. 7
      Season to taste& pour over your favourite pasta.

    Ratings & Reviews:

    • on January 24, 2014


      I love this! I didn't have enough red peppers to follow the recipe properly, so I used one red pepper and about 5 large carrots and roasted them all together. I also added a splash of heavy cream and about a cup of white wine. Absolutely delicious.

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    • on August 07, 2012


      This was an EXCELLENT sauce but I did make some major modifications. I used marinated roasted red peppers out of the jar and saut?ed everything in just a scant teaspoon of oil and some Pam cooking spray as we are counting fat grams in our household. My biggest decision was to omit the broth altogether and just blend everything up in a food processor once the sauce ingredients had a chance to simmer in the skillet. It was delicious and there was plenty on hand to top two chicken breasts. Next time I would like to try adding fat free half-and-half. I will certainly use this recipe again--thanks for posting, CountryLady! :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 16, 2010


      This was AMAZING!!! I followed the recipe almost exactly except I used 2 shallots instead of the small onion and I also added about 1/2 cup of half and half. My whole family and my guests loved it! I served it over penne pasta and chicken. I'll definitely be making this again. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Roasted Red Pepper Sauce

    Serving Size: 1 (1070 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 252.8
    Calories from Fat 140
    Total Fat 15.6 g
    Saturated Fat 2.3 g
    Cholesterol 0.0 mg
    Sodium 758.6 mg
    Total Carbohydrate 20.0 g
    Dietary Fiber 5.6 g
    Sugars 12.2 g
    Protein 7.9 g

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