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Roasted Red Pepper Sauce

  • 4 Tbsp olive oil
  • 1 large onion, chopped
  • 6 cloves garlic, minced
  • 5 12-oz jars DeLallo Grilled Piquillo Peppers in water, not drained
  • 1 29-oz. can tomato puree

Saute onion in hot olive oil until translucent.
Add garlic and quickly saute, but do not brown.
Add entire jar of the peppers and can of tomato and combine.
Puree with an immersion blender or a food processor.
Return to stove top and simmer very low for 10 minutes. May burn easily.

NSF 11/09

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