Roasted Red Pepper Vinaigrette Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 2 small red bell peppers (or use pickled red peppers in oil)
• 1 1/2 tablespoons tomato paste
• 1 tablespoon extra virgin olive oil
• 2 teaspoons apple vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground

Recipe

• 1 place peppers directly over the flame of a gas burner or in a griddle in the stove, or under a preheated broiler.
• 2 roast, turning often, until black all over, about 8 to 10 minutes. set aside to cool. slip off the skins, cut away the stems, slit the peppers open and remove seeds, (or use pickled red peppers in oil).
• 3 puree the peppers in a food processor. (you should have about 1/2 cup puree.) force the puree through a fine strainer set over a small bowl, using a rubber spatula; discard solids.
• 4 whisk in tomato paste, oil and vinegar. season with salt and pepper.
• 5 you can serve this delicious tangy sauce over fresh asparagus for a sure taste of summer.
• 6 nutrition per tablespoon : 23 calories; 2 g fat; 0 g sat; 1 g mono; 0 mg cholesterol; 2 g carbohydrates; 0 g protein; 1 g fiber; 61 mg sodium; 71 mg potassium.