Recipe information
Yield
Makes about 1 1/4 cups
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
Preparation
Puree all ingredients in processor until smooth. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
