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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Red Pepper Sauce

Source: dLife

Red pepper and tomato sauce with plenty of herbs and spices.

Nutrition Facts

Makes 13 servings
Amount Per Serving

Calories	56.4

Total Carbs	4.4 g

Dietary Fiber	1.2 g

Sugars	2.6 g

Total Fat	3.4 g

Saturated Fat	0.9 g

Unsaturated Fat	0.3 g

Potassium	123.0 mg

Protein	0.7 g

Sodium	105.9 mg

Dietary Exchanges 3.4 Fat, 0.8 Vegetables,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

3.0
3 each large red bell peppers 1.0
1 tsp olive oil 2.0
2 tbsp olive oil 1.0
1 each medium onions 1.5
1 1/2 tsp dried basil 0.5
0 1/2 tsp dried marjoram 0.5
0 1/2 tsp salt 0.5
0 1/2 cup white wine 0.5
0 1/2 cup tomato puree 2.0
2 cup cold water 1.0
1 tbsp tomato paste 2.5
2 1/2 tsp Vinegar, white wine, 50 grain 1.0
1 tbsp Butter, unsalted 2.0
2 tbsp fresh basil

Directions

Preheat broiler to 400 degree F. Cut peppers in half lengthwise, remove seeds and press open to flatten. Brush skins with 1 tsp olive oil. Place peppers skin side up in broiler until lightly charred, about 10 minutes. Remove, stacking on top of each other to create steam. Let stand 10 minutes, then remove as much charred skin as possible. (Don't rinse peppers under water or you'll lose much of their flavor.) Slice into strips.
Heat 2 tablespoons olive oil in a skillet. Saute peppers, onion, basil, marjoram, and salt for 5 minutes, stirring frequently. Add wine and cook until mixture is reduced to a sauce. Add tomato puree, water and tomato paste. Turn heat to low and simmer for 25 minutes. Puree thoroughly in a food processor, then pass through a food mill if possible. Return to skillet and cook at a low simmer. Season to taste with vinegar. Stir in butter and basil. Serve warm.