Red Pepper-Basil Sauce with Balsamic Vinegar
By America's Test KitchenPublished on September 13, 2011
Time
25 minutes
Yield
Serves 4 to 6 (Makes about 1 cup)
Ingredients
1 ½ tablespoons olive oil 1 small onion, chopped1 large red bell pepper, cored, seeded, and chopped½ cup low-sodium chicken broth 1 medium clove garlic, minced¼ cup shredded fresh basil leaf 1 - 2 teaspoons balsamic vinegar
Instructions
- Heat oil in small saucepan over medium heat. Add onion; sauté until softened, about 3 minutes. Reduce heat to low. Add red pepper; cover and cook, stirring frequently, until very tender, 15 to 20 minutes. Transfer mixture to food processor fitted with steel blade. Add stock; process until pureed. Return mixture to saucepan. Add garlic; simmer to blend flavors, adding a little water if sauce is too thick, about 5 minutes. Stir in basil and season with balsamic vinegar and salt and pepper to taste.
Time
25 minutesYield
Serves 4 to 6 (Makes about 1 cup)Ingredients
1 ½ tablespoons olive oil
1 small onion, chopped
1 large red bell pepper, cored, seeded, and chopped
½ cup low-sodium chicken broth
1 medium clove garlic, minced
¼ cup shredded fresh basil leaf
1 - 2 teaspoons balsamic vinegar
Test Kitchen Techniques
Ingredients
1 ½ tablespoons olive oil
1 small onion, chopped
1 large red bell pepper, cored, seeded, and chopped
½ cup low-sodium chicken broth
1 medium clove garlic, minced
¼ cup shredded fresh basil leaf
1 - 2 teaspoons balsamic vinegar
Test Kitchen Techniques
Ingredients
1 ½ tablespoons olive oil
1 small onion, chopped
1 large red bell pepper, cored, seeded, and chopped
½ cup low-sodium chicken broth
1 medium clove garlic, minced
¼ cup shredded fresh basil leaf
1 - 2 teaspoons balsamic vinegar
Test Kitchen Techniques
Why This Recipe Works
Surprisingly, we found that the ideal method for our roast pork loin recipe involved allowing the roast to rest on the counter between sessions in the oven. By doing so, the middle of the roast gently heated by means of conduction—that is, the heat absorbed by the outside of the roast penetrated the interior portions as it rested. A return to the oven at a lower temperature finished fully cooking the roast through the center without overcooking the exterior portion in our pork loin recipe. The result was tender texture and the least juice loss.
Instructions
- Heat oil in small saucepan over medium heat. Add onion; sauté until softened, about 3 minutes. Reduce heat to low. Add red pepper; cover and cook, stirring frequently, until very tender, 15 to 20 minutes. Transfer mixture to food processor fitted with steel blade. Add stock; process until pureed. Return mixture to saucepan. Add garlic; simmer to blend flavors, adding a little water if sauce is too thick, about 5 minutes. Stir in basil and season with balsamic vinegar and salt and pepper to taste.
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