If you’re short on time, use a 7-ounce jar of roasted red peppers packed in water. Drain the peppers, reserving the liquid. Proceed as directed in the recipe, adding some of the reserved pepper liquid if the dip is too thick.

Ingredients:

2 large red bell peppers
1 tablespoon extra-virgin olive oil
2 teaspoons tomato paste
2 teaspoons balsamic vinegar
1 garlic clove, minced
½ teaspoon salt
teaspoon black pepper
teaspoon cayenne

Directions:

Line rack of broiler pan with foil and preheat broiler.

Cut bell peppers in half; remove and discard seeds. Arrange peppers, cut side down, on prepared pan. Broil 5 inches from heat until skin is blackened, about 10 minutes. Transfer peppers to large zip-close plastic bag; seal and let steam 10 minutes.

When cool enough to handle, peel peppers and cut into large pieces; put in food processor. Add all remaining ingredients and puree, adding a little water if mixture is too thick. Serve at once or refrigerate in covered container up to 4 days.