1 cup roasted red peppers (from water-packed jar)
1 cup reduced-sodium vegetable or chicken broth
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/4 cup fresh basil leaves
Salt and black pepper, to taste

In a food blender, combine the red peppers, broth, vinegar, and oil and process until smooth.  Transfer mixture to a small saucepan and set over medium heat.  Bring to a simmer, partially cover, and simmer for 10 minutes.  Remove from the heat and stir in the basil.  Season, to taste, with salt and pepper.  Store in a plastic container in the refrigerator.

Makes About 2 Cups
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