• Fast
• Healthy
• Make-Ahead
• Vegetarian

Ingredients

1. 1/2 cup oil-packed sun-dried tomatoes, drained
2. 1/4 cup extra-virgin olive oil
3. 3 canned chipotles in adobo, stemmed
4. 1 garlic clove
5. 1/2 teaspoon caraway seeds
6. 1 cup roasted red peppers
7. Salt

Directions

1. In a food processor, pulse the tomatoes with the olive oil, chipotles, garlic and caraway seeds until finely chopped. Add the roasted peppers and pulse to a chunky puree. Season with salt and serve.