Ingredients

The following ingredients have 4 Servings
  • 1 red bell pepper (seeded and cored)
  • 1 orange bell pepper (seeded and cored)
  • 2 teaspoons extra virgin olive oil
  • 8 ounces sun-dried tomatoes (packed in olive oil)
  • 2 garlic cloves (minced)
  • 1/4 cup fresh sweet basil (packed)
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon black pepper
  • kosher or sea salt (to taste)

Instruction

  • Preheat oven to 400 degrees.
  • Cut bell peppers into fourths and place on a cookie sheet lined with foil, drizzle with extra-virgin olive oil. Roast 20 minutes. Remove bell peppers from the oven and immediately place in a large bowl covered with foil. Allow peppers to steam for 2 to 3 minutes. The peelings should easily come off once cooled. Discard peelings.
  • While bell peppers are roasting, add sun-dried tomatoes, along with oil from the jar, and garlic to a medium skillet, sauté on medium-low heat until tomatoes soften up, about 4 minutes. Add basil, toss just until wilted, remove from heat, drain oil and add vinegar, stir to combine. Cool 5 minutes.
  • Add cooled roasted bell peppers, black pepper and sun-dried tomato mixture to a food processor. Pulse until all ingredients are combined and sauce is a smooth consistency. Store sauce in a glass jar with lid in the refrigerator for up to two weeks.