Ingredients

• 1 cup drained roasted red peppers from jar
• 2/3 cup canned vegetable broth
• 2 oil-packed sun-dried tomato halves, patted dry
• 1 tablespoon balsamic vinegar

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Instructions

1. Puree all ingredients in processor until smooth. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)