1/4 cup extra-virgin olive oil
1/4 cup chopped roasted red peppers (rinse if jarred)
3 tablespoons tomato paste
2 tablespoons chopped red onion
1 teaspoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon sugar
Put 6 tbsp. water in a blender, add all of the ingredients, and whirl together until smooth.
Make ahead: Up to 2 weeks, chilled.
Note: Nutritional analysis is per Tbsp.