Yellow Peppers and Sun-Dried Tomatoes Dip

1. 1

   Brown the peppers in the oil (I use a large wok) or skillet for 7 minutes.

2. 2

   Add half of the garlic, stir.

3. 3

   Add canned tomatoes, sugar, and s&p to taste.

4. 4

   Cook over high heat until reduced to a thick paste.

5. 5

   Stir in the sundried tomatoes, balsamic, capers and remaining garlic, cool to warm or room temperature to serve.

6. 6

   Eat with your favorite crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.