Roasted Red Bell Pepper and Basil Sauce
- 1 (8-ounce) can tomato sauce
- ½ teaspoon balsamic vinegar
- ¼ cup fresh basil leaves
- 1 (7-ounce) jar roasted red bell peppers, drained
- ¼ teaspoon freshly ground black pepper
Place all ingredients in container of a food processor, and pulse several times until well blended. Place mixture in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated.