I'm a dreamer and by that I mean I have vivid dreams almost every night. I have been told I talk in my sleep and I often wake up thinking that my dreams are real. Mostly I have the dance teacher dream where I'm getting fired, forgot to order costumes or am at an audition for something outrageous like a Gwen Stefani tour. When it comes to food, I'm a total day dreamer. I often find myself sipping my coffee thinking about what my next meal will be or getting creative by perusing the fridge with my usual glass of wine. However, this recipe came to me in a dream. Well, in the middle of a weird dance dream where my students are requesting recipes (actually this happens in real life too) during a performance. I woke up thinking about this roasted red pepper sauce and continued to think about it all day. So thanks to my dance kids who always continue to inspire me, even in my dreams, I was able to create this creamy, saucy, slightly spicy goodness!
Creamy Roasted Red Pepper Sauce
Ingredients
2 large red bell peppers
2 cups whole cherry tomatoes
1 tablespoon plus 2 teaspoons olive oil
1/2 large onion, diced
3 cloves garlic, minced
1/4 cup fresh basil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red peppers (optional)
1/4 cup heavy cream
1/4 cup shredded parmesan cheese
Preheat the oven to broil.
Cut the bell peppers in half discarding the seeds, membrane and stem. Rub 1 teaspoon of olive oil on the pepper halves, both skin and flesh sides. On a foil lined rimmed baking sheet place the peppers flesh side down. Broil in the oven for about 7-9 minutes, until the skins are black and burnt. Remove the peppers from the oven and carefully place them into a large plastic Ziploc bag. Seal shut and steam for 25 minutes.
Reduce the oven to 400 degrees.
Toss the tomatoes in one teaspoon of olive oil and place on a foil lined rimmed baking sheet. Roast in the oven for 10-15 minutes, until the skins are wrinkled a bit and some of the tomatoes have popped open.
In a large pot or dutch oven heat one tablespoon of olive oil over medium heat. Add the onions and cook for about 5-7 minutes, until soft and translucent. Add the garlic and cook for another 1-2 minutes. Add the roasted tomatoes and give it a good stir to combine. Remove from the heat and set aside.
Remove the bell peppers from the plastic bag and peal the skin off carefully with a pairing knife. Roughly chop the bell peppers.
In a food processor add the roasted bell peppers, basil, and tomato onion mixture. Blend until smooth. Add the salt, pepper and red pepper flakes and pulse to combine. Return the sauce back to the large pot or dutch oven. Over low heat add the heavy cream and shredded parmesan cheese. Stir to combine until the cheese has melted and the sauce is heated through. Makes 2 cups. Store in an airtight container in the refrigerator for up to 2 weeks.
How to use your Creamy Roasted Red Pepper Sauce:
- Add 2 cups of sauce to one pound of cooked pasta. Double the sauce recipe for an extra saucy dish. Garnish with fresh basil and shredded or grated parmesan.
- Replace your usual pizza sauce with it for a unique and rustic flavor.
- Use it as a dipping sauce for calamari, mozzarella stick or these pesto mascarpone poppers
Short on time? Substitute the fresh roasted red peppers with one or two jars of already roasted bell peppers. I prefer Trader Joe's of course!
