Serve this sauce over pasta, and garnish with parsley sprigs.


Credit: Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Recipe Summary test

4 1/2 cups (serving size: 1/4 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

29 calories; calories from fat 40%; fat 1.3g; saturated fat 0.1g; mono fat 0.8g; poly fat 0.2g; protein 1g; carbohydrates 3.6g; fiber 0.9g; iron 0.2mg; sodium 64mg; calcium 11mg.