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Chez Borivage

Cream of Red Pepper and Roasted Tomatoes

Category: Appetizers

  • 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.

Bon appétit!
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