"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Roasted Red Pepper Sauce Recipe

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This recipe for Roasted Red Pepper Sauce, by , is from Jan Grzedzicki's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 cup roasted red peppers (from water-packed jar or frozen)
1/2 cup reduced-sodium vegetable or chicken broth
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/4 cup fresh basil leaves
Salt and freshly ground black pepper
1 tablespoon of cooking sherry
1 tablespoon cream cheese (optional)

Directions:
Directions:
In a blender, combine the red peppers, broth, vinegar, and oil and process until smooth. Transfer mixture to a small saucepan, add sherry, and set over medium heat. Bring to a simmer, partially cover, and simmer for 10 minutes. Remove from the heat and stir in the basil. Season, to taste, with salt and pepper. If you prefer creamy or if needs thickening, add 1-2 Tbsp. cream cheese stirring over low heat.
Let come to room temperature and store in a plastic container in the refrigerator for up to 1 week or in the freezer up to 3 months.

Personal Notes:
Personal Notes:
double when using for Spinach Artichoke Lasagna

 

 

 

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