Whirl up this delicious sauce perfect for burgers, chicken, pasta and sandwiches. Roast the peppers on foil, then bundle them up in the same foil to steam.
3 red bell peppers
3 garlic cloves
4 sun-dried or roasted tomatoes (or substitute with 1 can of roasted tomatoes)
3 tablespoons extra-virgin olive oil
1/2 cup grated Parmigiano Reggiano cheese
2 teaspoons balsamic vinegar
Preheat oven to 400F or heat broiler. Halve peppers and remove seeds. Place cut-side down on foil-lined baking sheet. Flatten with palm of hand. Roast or broil 10 to 15 minutes, until charred and blackened. Remove from oven and immediately wrap peppers in foil to trap steam. Let stand 10 minutes. Unwrap and peel peppers. Place garlic in food processor. Pulse until finely chopped. Add peppers and remaining ingredients; pulse until smooth.
Tip of the Day
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