Roasted Red Pepper Sauce

Ingredients

• 4 red bell peppers
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 cup shallot, finely chopped
• 1/2 cup vegetable broth
• 1/4 cup heavy cream
• 1 tablespoon tomato paste
• 1 tablespoon red wine vinegar
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon crushed red pepper flakes

Method

1. 1

   Preheat the oven to 450°F. Place whole bell peppers on a baking sheet.

2. 2

   Roast the peppers, turning occasionally, until the skins are blistered and charred on all sides, about 30 minutes.

   30:00 · Roast peppers
3. 3

   Transfer the hot peppers to a bowl, cover tightly with plastic wrap, and let steam until cool enough to handle, about 15 minutes.

   15:00 · Steam peppers
4. 4

   Peel off the charred skins, remove the stems and seeds, and roughly chop the flesh.

5. 5

   Heat olive oil in a 6-quart saucepan over medium heat. Add the shallot and cook, stirring, until softened, about 3 minutes.

   3:00 · Cook shallot
6. 6

   Add the garlic and cook, stirring, until fragrant, about 30 seconds.

   0:30 · Cook garlic
7. 7

   Stir in the roasted peppers, vegetable broth, tomato paste, red wine vinegar, smoked paprika, salt, black pepper, and red pepper flakes. Simmer for 5 minutes to blend the flavors.

   5:00 · Simmer sauce
8. 8

   Remove from heat and let cool slightly, about 5 minutes.

   5:00 · Cool slightly
9. 9

   Puree the mixture with an immersion blender, or transfer to a blender, until smooth.

10. 10

    Return the sauce to the pan over low heat, stir in the heavy cream, and warm through, about 2 minutes, without boiling.

    2:00 · Warm with cream