Roasted Red Pepper Sauce

Roasted red pepper sauce on pan-seared shrimp, sautéed mushrooms, topped with parmesan cheese and a side of quinoa

Roasted red peppers are a common non-perishable found in grocery stores, but roasting them at home kicks them up a notch. It’s worth the burnt fingers! The spicy, salty, naturally sweet sauce is a perfect complement to so many flavors. This versatile recipe can be used as a sauce to dress vegetables and proteins, as a dip, or thinned down into a flavorful soup.

Roasted Red Pepper Sauce
Prep Time: 25 mins
Cook Time: 25 mins
Yield: 4 entree servings

Ingredients

• 6 large red bell peppers, halved and seeds removed
• 1 shallot
• 8 cloves garlic
• 200 g canned crushed tomatoes
• 1 tbsp olive oil
• 1 tsp balsamic vinegar
• 1 tsp kosher salt (or to taste)
• ½ tsp black pepper
  
  

Directions

1. Preheat oven to 450°F. Line a baking sheet with foil and place peppers cut-side down. Lightly coat shallot and garlic cloves in oil and place on sheet.
2. Roast for 20-25 minutes or until pepper skins are charred.
3. Remove from oven and let cool for 10-15 minutes or until cool enough to handle.
4. Peel off skin of red peppers and place all ingredients in a blender. Blend until smooth and serve over vegetables and proteins, as a dip, or thin into a soup.

Per serving: 150 calories: 22 g carbs; 5 g fat; 4 g protein