Source: dLife

An easy and versatile red pepper and tomato sauce.

Servings

8 oz roasted red peppers with brine
0.5 cup unsalted tomato juice
2 tbsp sun dried tomatoes (packed without oil)
2 tbsp balsamic vinegar
2 tbsp unsalted tomato paste
0.5 cup black pepper
2 medium garlic cloves

1 Using a food processor or blender, puree all ingredients until smooth.

This sauce can be made up to two weeks in advance; store in an airtight container, chilled. Use the sauce on burgers, chicken, fish, beef, or anything else.