- 4 cups (1-inch) pieces red bell pepper
- 1 cup fat-free, less-sodium chicken broth
- 2 teaspoons olive oil
- 3/4 cup (1-inch) cubed white bread (about 1 [1-ounce] slice)
- 1/4 cup slivered almonds
- 1 tablespoon sherry vinegar
- 1 (14.5-ounce) can diced tomatoes, undrained
Combine bell pepper and broth in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until very tender.
Heat oil in a large nonstick skillet over medium heat. Add bread; cook 2 minutes or until lightly browned, stirring frequently. Add almonds; cook 1 minute or until nuts are lightly browned, stirring constantly. Place bell pepper mixture, nut mixture, vinegar, and tomatoes in a blender; process until smooth. Pour pureed mixture into pan; cook 3 minutes or until thoroughly heated.
Note: Store in refrigerator for up to 1 week or in freeze for up to 1 month.
Serve this sauce over pasta, and garnish with parsley sprigs.
- Yield: 4 1/2 cups (serving size: 1/4 cup)
|Calories per serving:||29|
|Caloriesfromfat per serving:||40%|
|Fat per serving:||1.3g|
|Saturated fat per serving:||0.1g|
|Monounsaturated fat per serving:||0.8g|
|Polyunsaturated fat per serving:||0.2g|
|Protein per serving:||1g|
|Carbohydrate per serving:||3.6g|
|Fiber per serving:||0.9g|
|Cholesterol per serving:||0.0mg|
|Iron per serving:||0.2mg|
|Sodium per serving:||64mg|
|Calcium per serving:||11mg|