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roasted red pepper spread

Roasted Red Pepper Spread

Gina Dickson
Roasted Red Pepper Spread is a delightfully sweet, Mediterranean flavored roasted red pepper and tomato spread that can be used as a dip for naan bread, a sauce for pizza and pasta, or a sandwich spread.
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Appetizer
Cuisine American
Servings 14 servings
Calories 21 kcal



  • 3 red bell peppers cut in half, seeded and stem removed
  • 1 red onion medium size, cut in quarters
  • 4 garlic cloves large, peeled
  • 1 14 oz can stewed tomatoes
  • 2 teaspoons balsamic vinegar
  • 4 tablespoons nutritional yeast
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons basil fresh chopped

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  • Preheat oven to 425 degrees
  • Line a cookie sheet with parchment paper. Lay sliced peppers, onion and, garlic on the pan
  • Roast vegetables for 45 minutes or until soft. If they are getting to chared cover with a pice of fail during roasting.
  • Remove pan from oven and allow to cool for 10 minutes. Peel skin and discard from peppers.
  • Place roasted peppers, onion, and garlic in a blender or food processor. Add stewed tomatoes, nutritional yeast, vinegar salt, and pepper, Mix on low until smooth.
  • Serve as a dip, topped with fresh basil or over pasta.

Canning Roasted Red Pepper Sauce

  • Place canner rack in the bottom of a boiling water canner.  Fill the canner half full with clean warm water. Bring to a boil to preheat the canner. 
  • Fill canning jars with red pepper sauce, leaving 1/4 headspace. Wipe rime with damp cloth.
  • Remove air bubbles with a plastic spatula. Adjust two-piece caps
  • Load filled jars, fitted with lids and ring bands, into the canner one at a time, using a jar lifter. When moving jars with a jar lifter, make sure the jar lifter is securely positioned below the neck of the jar (below the ring band of the lid). Keep the jar upright at all times. Tilting the jar could cause food to spill into the sealing area of the lid.
  • If you have a shaped wire rack that has handles to hold it on the canner sides, above the water in the canner, you can load jars onto the rack in the raised position and then use the handles to lower the rack with jars into the water.
  • Add more boiling water, if needed, so the water level is at least one inch above the jar tops. Pour the water around the jars and not directly onto them. For process times over 30 minutes, the water level should be 2 inches above the jars.
  • Turn the heat setting to its highest position, cover the canner with its lid and heat until the water boils vigorously.
  • PROCESS half pints for 10 minutes in the water bath canner after it returns to a full boil.
  • Keep the canner covered for the processing time. The heat setting may be lowered as long as a gentle but complete boil is maintained for the entire process time.
  • Add more boiling water during the process, if needed, to keep the water level above the jar tops. Pour the water around the jars and not directly onto them.
  • If the water stops boiling at any time during the process, turn the heat on its highest setting, bring the water back to a vigorous boil, and begin the timing of the process over, from the beginning (using the total original process time)
  • When the jars have been processed in boiling water for the recommended time, turn off the heat and remove the canner lid. Wait 5 minutes before removing jars to allow the canner contents to settle.
  • Using a jar lifter, remove the jars one at a time, being careful not to tilt the jars. Carefully place them directly onto a towel or cake cooling rack, leaving at least one inch of space between the jars during cooling. Avoid placing the jars on a cold surface or in a cold draft.
  • Let the jars sit undisturbed while they cool, from 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until the jar is completely cooled.
  • Remove ring bands from sealed jars. Put any unsealed jars in the refrigerator and use first.
  • Wash jars and lids to remove all residues. Label jars and date.  Store in a cool, dry place out of direct light.

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Serving: 0.33gCalories: 21kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 85mgPotassium: 112mgFiber: 1gSugar: 2gVitamin A: 813IUVitamin C: 33mgCalcium: 5mgIron: 1mg
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