This recipe requires sun dried tomatoes that have either been soaked or have been marinated in oil. If you are using sun dried tomatoes from a packet, soak them in water for 30 minutes first, drain and then drizzle with a teaspoon of olive oil.
1 cup sun dried tomatoes, soaked or in oil
½ cup walnuts
1 red pepper
1 garlic clove
1 tablespoon balsamic vinegar
1 tablespoon olive oil
79 Calories per serving
1Cut the pepper into two halves, discard the seeds and slice it into strips. Slice the garlic. Place the pepper and the garlic on a foil sheet, drizzle with olive oil and roast in the oven at high heat until the peppers are soft and begin to char at the edges.
2Combine roasted peppers, garlic, walnuts and vinegar and blend together in a food processor or using a hand blender. Serve with bread.