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Makes 3-1/2 cups of sauce.


  • 4 Bell Peppers
  • 1 cup Sun-Dried Tomatoes packed in Oil (drained)
  • 1/2 cup Water
  • 1/4 cup Olive Oil 
  • 6 Cloves Garlic
  • 1-1/2 Tablespoons Half and Half
  • 1 teaspoon dried Basil 
  • 1 teaspoon Salt
  • 1/2 teaspoon Red Pepper Flakes 
  • 1/4 teaspoon dried Tarragon


  1. Using a grill, broiler, or gas burner: char and blacken the outside of each bell pepper on all sides. While they are still hot, place in a bag and seal until peppers are cool enough to handle. Once peppers are cooled, remove and discard skin, seeds, and stem. 
  2. Place the bell peppers and remaining ingredients together in a blender. Pulse a few times, then continue to blend until the mixture is smooth. 
  3. Enjoy as a sauce on pasta, rice, meat, or vegetables! 


Servings: 7 

Serving Size: 1/2 cup

Calories: 125

Fat: 10

Carbs: 9.9

Fiber: 1.9

Protein: 1.8