This sauce is perfect over seafood, grilled or roasted chicken and turkey, broiled flank steak, and roasted vegetables; it’s also amazing with pasta. Try substituting an equal amount of oil-packed sun-dried tomatoes for the roasted red peppers.
| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | makes 2 cups, 4 servings |
| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | makes 2 cups, 4 servings |
Ingredients
- 1 cup roasted red peppers (from water-packed jar)
- 1 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
Instructions
- In a blender, combine the red peppers, broth, vinegar, and oil and process until smooth. Transfer mixture to a small saucepan 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. 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 66 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 2 g |
| Cholesterol | 2 mg |
| Sodium | 239 mg |
| Serving Size | 1 of 4 servings |
| Calories | 66 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 2 g |
| Cholesterol | 2 mg |
| Sodium | 239 mg |
Reviews
Made this but most defiantly needed saute onions and garlic. I added Chardonnay while saute the onion garlic mix. at the end i added ricotta cheese. awesome
I found this recipe to be just ok because of the overwhelming taste of Balsamic Vinegar. I did saute onions and garlic like the others advised as well as add Cream Cheese and it was better tasting. Served with Grilled Chicken and Penne Pasta. I also added Parmesan and Mozzarella on top.
scratched the chicken broth
sauteed garlic and onion and added it to the sauce
melted in some cream cheese to thicken it up a bit
served with shrimp and pasta – delicious!
a great quick and easy topper for crab cakes
Made per recipe instructions and found pretty bland. Sauteed some garlic, onions & fresh red peppers and mixed in, let simmer another 1/2 hour and much better. Garlic necessary…!
I made this tonight and accidently put the basil in the sauce, and it turned out great! I put it over whole wheat rotini pasta and grilled chicken tenders for a nice, easy, healthy pasta dish! I would recommend this to anyone looking for a light alternative to tomato sauce. I will make it again for sure!
A very good sauce over sauteed chicken breasts. Colorful and light for a simple summer dinner.
Wouldn’t make again. It may be healthy, but it needs some help and spices. I put in a pinch of red pepper flakes and that alone did not do it.
This is an amazing sauce. I have made it twice recently, once served over chicken and couscous and the other time served over baked red snapper. I will make it again and again!
We just tried this tonight on pasta with ground turkey and it was an absolutely delightful experience. The flavors are perfect and make you want to eat a ton of it. Love this recipe!