Roasted Red Pepper Sauce
Cook Time
30
mins
Calories
83
Serving Size
4
description
Delicious pasta sauce!
ingredients
Large red peppers 5
Chopped fresh sweet basil 2/3 cup
Hard margarine 1 tsp.
Garlic cloves, crushed 2
Green onions, sliced thinly 6
All-purpose flour 1 1/2 tbsp.
Skim evaporated milk 13 1/2 oz. or 385 mL
Dried oregano 1/2 tsp.
Dried thyme 1/2 tsp.
Salt 1 1/2 tsp.
Ground pepper 1/2 tsp.
directions
Place peppers on baking sheet with sides. Broil 3 inches from heat for 30 minutes, turning several times until skin is blackened. Remove from oven and cover with foil. Let stand until cool enough to handle. Peel off skin and discard seeds, reserve juice.
Put peeled pepper, reserved juice and basil into blender. Process until very finely chopped.
Melt margarine in a non-stick skillet. Saute garlic and green onion until onion is soft.
Combine flour and evaporated milk in a small cup. Stir until smooth. Add oregano, thyme, salt and pepper. Add to garlic mixture, along with pepper puree. Heat, stirring occasionally, until sauce is boiling and thickened. Serve immediately. Makes 4 1/2 cups of sauce, enough for 4 servings.