Roasted Red Pepper Sauce
Roasted Red Pepper Sauce


Request From: "Carolyn Ranker"
I'm looking for meatball sauce recipes minus tomatoes of any kind.

Roasted red peppers can be made into a very nice sauce; I have used it in
place of tomato sauce on pasta and for dipping focaccia. Never had it with
meatballs; but, well worth a try - if too sweet, perhaps a dash of red
wine vinegar, rather than balsamic that one of the recipes call for, would
offset the sweetness of the peppers.

Exported from MasterCook *

Roasted Red Pepper Sauce

Recipe By :Cooking Light YEAR
Serving Size : 8 Preparation Time :0:20
Categories : Sauce

Amount Measure Ingredient -- Preparation Method
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4 large red bell peppers -- 2 pounds
half lengthwise; discard seeds & membranes
1 1/2 cups dry white wine
1/2 cup minced shallots
1 clove garlic -- minced
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper

Place peppers, skin side up, on a foil-lined baking sheet; flatten with
hand. Broil 15 minutes or until blackened. Place bell peppers in a zip-top
heavy-duty plastic bag, and seal; let stand 10 minutes. Peel peppers.
Place bell peppers in a food processor, and process until smooth, scraping
sides of bowl once. Set aside. Combine wine, shallots, and garlic in a
medium saucepan; bring to a boil. Cook 10 minutes or until reduced to 1/3
cup. Add wine mixture, salt, thyme, crushed red pepper, and black pepper
to pureed bell pepper in processor, and process until smooth.



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Per Serving (excluding unknown items): 54 Calories; trace Fat (4.1%
calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 138mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0
Fat.

Serving Ideas : Serve with poultry, veal, or fish.

NOTES : Serving size: 1/4 cup.






Exported from MasterCook *

Roasted Red Pepper Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Slim Ways Grilling

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 medium red bell peppers
4 medium garlic cloves -- minced
1 tablespoon balsamic vinegar -- + 1 teaspoon
1/8 teaspoon ground red pepper -- or hot red pepper sauce
2 teaspoons olive oil

Preheat grill for a medium fire, using direct method.

Place bell peppers over very hot coals. Grill, turning as needed, until
skin is charred on all sides. Place in a heavy paper bag or large covered
bowl; let stand 20 minutes.

Working over large bowl, carefully remove charred skin, seeds and stems
from peppers. Strain juices into blender or food processor. Dice pepper
flesh; add to juices in blender. Pour in 1/4 cup water, the vinegar, oil,
garlic and pepper; purée until smooth. Transfer to medium non-reactive
bowl; cover and refrigerate until ready to use, up to 1 week.

SERVING (ABOUT 1/2 CUP) PROVIDES: 1/2 Fat, 3 1/2 Vegetables.

PER SERVING: 67 Calories, 3 g Total Fat, 0 g Saturated Fat, 0 mg
Cholesterol, 4 mg Sodium, 11 g Total Carbohydrate, 3 g Dietary Fiber, 2 g
Protein, 18 mg Calcium; 1 points

Source:
"Weight Watchers Slim Ways Grilling"
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Per Serving (excluding unknown items): 81 Calories; 3g Fat (26.3% calories
from fat); 2g Protein; 15g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol;
5mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 0 Fruit; 1/2 Fat.

Serving Ideas : Use this sauce of sweet red peppers on hot pasta, broiled
chicken or fish, or grilled summer vegetables.



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