Ingredients
- 7 ounces roasted red peppers, drained (or roast my own)
- 8 ounces tomato sauce
- 1/4 cup basil leaves
- 1/4 teaspoon black pepper
- 1/2 teaspoon balsamic vinegar
Recipe
- 1 place all ingredients in container of a food processor, and pulse several times until well blended. place mixture in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated.
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