Roasted Red Pepper Sauce

Just a simple little change of pace from your typical tomato sauce. It's perfect over a plate of ravioli or a grilled chicken breast.

Roasted Red Pepper Sauce

Ingredients

• 2 red peppers
• 2 tbsp olive oil
• 1/2 medium onion, chopped
• 2 garlic cloves, chopped
• 1/4 cup dry white wine
• 1/2 cup chicken stock
• 1 tbsp fat free half & half

Preheat oven to 425F.

Line a pan with aluminum foil. Place the whole peppers on the pan. Drizzle with 1 tbsp olive oil. Season with salt. Roast until the skins on the pepper a charred - about 15 to 20 minutes. Remove from the oven, place the peppers in a bowl, and cover with plastic wrap.

In a small pot, heat the remaining olive oil. Add the onions and garlic and sweat over medium low heat until translucent. Season with salt and pepper. Over medium high heat, add the wine. Cook for two minutes until the wine have evaporated. Reduced the heat to medium low and add the chicken stock. Simmer for 10 minutes.

Using your fingers, peel the skins away from the flesh of the red pepper. Discard the stem, seeds and skin. Roughly chop the peppers and add to the pot with the onions. Using an immersion blender, whip the mixture until smooth. Season with salt and pepper to taste. Stir in the half & half. 

Makes about 1 cup

Notes from the Chef

-I'd sprinkle fresh basil over the top of this sauce just before serving