So I have to admit, this recipe is a personal creation, but it's pretty tasty. It could top a myriad of dishes, from tofu or chicken, to vegetables or crackers. I love roasted vegetables so it was easy to like this one.
3 red peppers, halved, cleaned out and roughly chopped into 2" cubes
olive oil
salt and pepper
pinch of sugar
1/2 teaspoon dried oregano
1 teaspoon chicken base
Lay peppers on cookie sheet and drizzle with olive oil, salt and pepper. Mix to coat. Roast peppers in 425 F oven until tender, about 20 minutes. Place in food processor and pulse until peppers are thoroughly crushed. Add a few pinches of sugar, oregano and chicken base. Pulse until at desired texture. Add more salt and pepper to taste. Can also add water to make it thinner.
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