Cream of Red Pepper and Roasted Tomatoes
- 2 onions
- 2 shallots
- 8 large red peppers
- 8 plum Italian tomatoes
- 2 garlic cloves
- Brown sugar to taste (depending on the acidity of the peppers and tomatoes)
- 5 tablespoons of olive oil
- 2 tablespoons of butter
- 1 cup of white wine
- Fresh thyme and basil
- 2 cups of vegetable broth or water
- 1 cup of cream
Sauté the onions and shallots in a saucepan with the olive oil and butter. Add the red peppers and the seeded tomatoes then cook well.
Add the garlic, fines herbs, cook for a minute before adding the white wine. Let the mixture reduce by half.
Add the broth or water then the brown sugar and cook for 30 minutes.
Make into a smooth purée with a hand mixer.
Add the cream and salt and pepper to taste.