Like most of my recipes I like things to be versatile. This sauce is great on sandwiches, meatballs, a delicious substitute for chicken parmesan or pizza sauce! I whipped this together one day when I wanted spaghetti and meatballs…but “Surprisingly”😉, Carter isn’t a fan of tomato-based sauces, so this was a great compromise. We liked it so much that it is now our go to red sauce.
If you’re not a fan of traditional red sauce or just want to try something new to liven up your favorite dishes give this a whirl.
Comment below and let me know what you think!
Roasted Red Pepper Sauce
Course: Main DishCuisine: ItalianDifficulty: Easy4
servings5
minutes25
minutesThis sauce is tangy and sweet. It’s perfect over pasta and a great substitute for tomato sauce. Once you add all the flavorings you can’t even tell it’s red peppers!
Ingredients
1 – 12oz jar of Roasted Red Peppers
1 Tablespoon of Olive Oil
2 Cloves of Garlic
1/2 Cup of Chicken Broth
1/2 of a Yellow Onion (Roughly Chopped)
2 Tablespoons of Balsamic Vinegar
2 Tablespoon of Brown Sugar
1/2 Teaspoon of Dried Basil
2 Tablespoons of Fresh Parsley (Chopped)
Salt/Pepper to Taste
Directions
- Grab a sauce pan and over medium-high heat add in your olive oil. Once heated add in the garlic (whole, but peeled) and onion. Cook until the onions start to become translucent. About 5 minutes.
- Now grab your blender or food processor and add in your jar of roasted red peppers (including the liquid) and the sautéed onions/garlic. Blend or Puree until smooth and there are no chunks remaining.
- In the same sauce pan, add the pureed mixture and the chicken broth, brown sugar, balsamic vinegar, dried basil, and salt/pepper. Bring this to a low boil (medium heat) to reduce some of the liquid and become slightly thick. This takes about 10-15 minutes thicken. You only need to stir occasionally.
- Now add in your chopped parsley for some freshness and serve immediately or jar and store in the fridge for up to 7 days.
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