Ingredients

* 2 medium red sweet peppers
* 2 tablespoons tomato paste
* 1 teaspoon sugar
* 1 teaspoon fresh thyme (or 1/4 teaspoon crushed and dried thyme)
* 1/4 teaspoon salt
* dash of red pepper flakes
* 1 clove garlic, chopped

Directions

1. Roast the peppers:
Cut peppers into quarters and remove stem, seeds, and membranes. Line a baking sheet with foil. Place peppers down on foil, skin side up and press each segment to lie flat on sheet. Bake in an oven at 425º F for 20 minutes or until skin is blackened and blistered. Remove peppers from oven and place in a paper bag. Close bag and let cool for 10 minutes. Peel and discard skins.

2. Place peppers in a food processor, cover and blend until finely chopped.

3. Add tomato paste, sugar, thyme, salt, red pepper flakes and garlic. Cover and blend until smooth.

Options: For a different colored dip, try orange or yellow sweet peppers.

Makes 3/4 cups and serves 12.