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Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Drained roasted red peppers from jar

  2. 2/3 cup 157ml Canned vegetable broth

  3. 2 Oil-packed sun-dried tomato halves - patted dry

  4. 1 tablespoon 15ml Balsamic vinegar Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Puree all ingredients in processor until smooth. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) This recipe yields about 1 1/4 cups.

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