A delightful and creamy roasted red pepper and tomato sauce, perfect for pasta or as a dip.
Preheat your oven to 200°C (400°F).
Preheating ensures even roasting of the vegetables.
Place the red peppers and tomatoes on a baking tray and roast for 25 minutes, turning occasionally.
Roasting enhances the natural sweetness of the vegetables.
Remove the roasted vegetables from the oven and let them cool slightly.
Cooling makes peeling the skins easier.
Peel the skins off the peppers and tomatoes, and remove the seeds from the peppers.
Use a knife to gently scrape off stubborn skin.
Blend the peeled vegetables with olive oil until smooth.
Blend in batches if necessary to avoid overfilling the blender.
Transfer the blended mixture to a saucepan, stir in the cream, and season with salt and pepper.
Taste and adjust seasoning as needed.
Heat the sauce gently over low heat until warmed through.
Avoid boiling to prevent the cream from curdling.
Serve the sauce warm with your favorite dish.
Garnish with fresh herbs for added flavor and presentation.
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