Recipe information
Yield
Makes about 1 1/4 cups Servings
Ingredients
1
cup drained roasted red peppers from jar
2
/3 cup canned vegetable broth
2
oil-packed sun-dried tomato halves, patted dry
1
tablespoon balsamic vinegar
Need to make a substitution?
Preparation
Puree all ingredients in processor until smooth. Season to taste with salt and pepper. DO AHEAD Can be prepared 1 day ahead. Cover and refrigerate.