SWEET RED-PEPPER SAUCE
Serve this puree with our Oven-Baked Potato Pancakes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Cut leeks in half lengthwise, then into 1/4-inch-thick slices. Place in small bowl, and cover with cold water. Let stand for 5 minutes to rid leeks of dirt and sand. Lift out of the water, and drain.
- Heat oil in saucepan over medium heat. Add leeks, peppers, salt, and pepper; saute for 3 minutes. Add stock; cover. Cook until vegetables are tender, about 12 minutes.
- Transfer vegetables to food processor; puree. Pass puree through fine strainer back to saucepan. To serve, warm over low heat.
Nutrition Facts : Calories 14 g, Cholesterol 53 g, Fiber 1 g
SWEET RED PEPPER SAUCE
Something a little different when you aren't in the mood for a tomato sauce. Can use to serve over pasta or rice.
Provided by Paul Elliott
Categories Sauces
Time 50m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large sauce pan on med high heat.
- Add onion, then garlic.
- Stir about 1-2 minutes.
- Add red pepper and stir around about 5 minutes.
- Add wine, broth and spices.
- Reduce heat and simmer about 20 minutes.
- Pour out of pot to a blender/food processor.
- Blend until smooth and return to pot.
- Simmer 15 minutes.
- Ready to serve.
SWEET RED PEPPER PIZZA SAUCE
I have tried several very good pizza sauces from this site. Came up with this idea, tried out on several college students and received an "A".
Provided by Happy Harry 2
Categories Sauces
Time 45m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Bring all ingredients together in saucepan.
- Bring to a boil.
- Lower heat and simmer 15-20 minutes, stir frequently.
- This can be doubled or tripled and frozen.
- *Make red pepper paste as follows:.
- 3 large red peppers, cut in half, cored and deseeded.
- Press halves flat (don't worry if they split). Place on cookie sheet, skin side up and roast at 450F until skin is blackened.
- Remove from oven and place in paper bag and close. Set aside while preparing rest of sauce.
- Remove cooled peppers from bag and rub charred skin off with clean tea towel. Don't be concerned is some is left on.
- Cut into chunks.
- Place in blender or food processor and pulse until broken down.
- Add drizzles of extra virgin olive oil until smooth paste.
- Add splash of balsamic vinegar and pinch of kosher salt.
- Blend and add 1/3 cup to rest of ingredients.
Nutrition Facts : Calories 96.6, Fat 2.6, SaturatedFat 0.4, Sodium 335.1, Carbohydrate 18.2, Fiber 3.3, Sugar 10, Protein 2.8
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