Roasted Red Pepper Sauce

Also for a freezer meal, I made a roasted red pepper sauce for pasta. This comes out like a really light tomato sauce. The recipe made enough for about 2 people. I put the sauce on top of penne rigate, roasted cauliflower and red onion, and sauteed shrimp, scallops, and calamari.

Ingredients:

• 1 roasted red pepper
• 1 slice of roasted red onion
• 2 teaspoons of capers
• 1-2 tablespoons of balsamic vinegar
• 1 clove of garlic
• 10 leaves of basil
• 1 tablespoon olive oil
• juice of 1/3 lemon
• salt, black pepper

I sliced the red pepper into large pieces (basically cut the faces off), and then threw these on the grill. I removed them from the grill once the pepper was nice and soft, and the skin had started to peal from face. I also grilled a slice of red onion. I rinsed the red pepper under some cold water and peeled the skin off.

I added the garlic, red pepper, red onion, capers, olive oil and about 1/4 cup of water to the food processor. I added enough water to easily process the ingredients into a smooth mixture. I then added 1-2 tablespoons of balsamic vinegar, lemon juice, and the basil leaves and processed again. I added a dash of salt and a few grinds of black pepper to taste.

I added parmesan and romano after mixing the sauce with the pasta and other ingredients. The sauce is light and a little bit sweet. To make the sauce a little richer, you could add a small amount of cream. I topped this over roasted vegetables and seafood, but I imagine this would be really good over top sausage, peppers, and pasta.