Roasted Red Pepper Sauce

By Maverick19

This recipe calls for roasted red peppers in the jar. I prefer to use fresh, red bell peppers, roughly a pound, and I roast them in the oven. The sauce tastes so much fresher when you roast your own peppers

Ingredients

• olive oil
• 1 lb red bell pepper, rough chop and seeded OR 2 6oz jars roasted red peppers, drained
• 3 cloves garlic, crushed
• salt and pepper to taste
• 1/4 cup fresh basil, chopped (you can substitute 1 Tbsp dried basil
• 1/2-2/3 heavy cream, or to taste

Preparation

Step 1

1. Roast the red bell peppers. Roughly chop and seed the peppers. In a bowl, coat the peppers in olive oil. Place on a cookie sheet and roast at 350 degrees for roughly 30 minutes, or until peppers or "soft" and roasted well. Let cool.

2. In a blender or food processor, place the peppers, garlic, salt and pepper, and puree in to a sauce.

3. Place the puree in a small saucepan, over low-med heat. Add the heavy cream and the basil and heat through.

This sauce pairs well with fish, chicken and pasta. Try a twist on bruschetta with some toasted bread, topped with the red pepper sauce and a small bit of parmesan, delicious!