This sauce is perfect over seafood, grilled or roasted chicken and turkey, broiled flank steak, and roasted vegetables; it's also amazing with pasta. Try substituting an equal amount of oil-packed sun-dried tomatoes for the roasted red peppers.
Save Recipe Print
20 min
10 min
10 min
makes 2 cups, 4 servings



In a blender, combine the red peppers, broth, vinegar, and oil and process until smooth. Transfer mixture to a small saucepan and set over medium heat. Bring to a simmer, partially cover, and simmer for 10 minutes. Remove from the heat and stir in the basil. Season, to taste, with salt and pepper. Let come to room temperature and store in a plastic container in the refrigerator for up to 1 week or in the freezer up to 3 months.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Roasted Red Peppers

Recipe courtesy of Ina Garten

Quick and Easy Roasted Red Pepper Pasta

Recipe courtesy of Ree Drummond

Red Wine Pot Roast

Recipe courtesy of Ree Drummond

Fresh Corn Casserole with Red Bell Peppers and Jalapenos

Recipe courtesy of Ree Drummond

Herb and Garlic Roast Pork Loin with Honey Mustard Sauce

Recipe courtesy of Food Network Kitchen

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Roasted Asparagus

Recipe courtesy of Ina Garten

Hollandaise Sauce

Recipe courtesy of Tyler Florence

Stuffed Peppers

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Latest Stories