Roasted Red Pepper Sauce - 1 3/4 Cups

cooking spray 4 large red peppers, about 2 to 2½ pounds 3 garlic cloves 1 medium onion, cut evenly into eight pieces 1 teaspoon extra virgin olive oil ¼ cup dry white wine ½ cup low sodium chicken broth ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper ¼ teaspoon fresh lemon juice

Calories 12 (17% from fat)icarb. 2gi pro. 0gi fat 0gisat. fat 0gichol. 0mgi sod. 35mgi calc. 3mgi fiber 1g

Preheat oven to 400°F. Coat a baking sheet lightly with cooking spray and place red peppers on sheet. Roast peppers in the oven for about 1 hour, turning the peppers halfway through the roasting time. The skins of the peppers should be evenly browned. Place peppers in a bowl and cover the bowl tightly with plastic wrap. Reserve to cool, at least one hour. Once peppers are completely cool, remove and discard all skins and seeds. Roughly chop the peppers. Once peppers are cool and chopped, insert the metal blade to the food processor. With the machine running, drop the garlic through the feed tube to finely chop. Add the onions to the work bowl and pulse to evenly chop, about 10 pulses. Place a sauté pan over medium heat and add the olive oil. When the olive oil is hot, add the chopped onions and garlic. Sweat vegetables until they are soft, about 5 minutes. Stir in the chopped peppers until heated through. Add the wine and bring to a simmer and reduce by half. Add the chicken broth, salt and pepper. Allow sauce to simmer for about 5 minutes. Transfer contents of pan to work bowl. Process until sauce is homogenous. Remove sauce from work bowl and add the lemon juice. Taste and adjust seasoning if necessary.