Creamy Roasted Red Pepper Sauce

Ingredients

• 16 oz jar roasted red peppers
• 2 Tbsp butter
• 4 cloves garlic
• 1/2 tsp dried basil
• Freshly cracked pepper
• 1/2 cup heavy cream

Directions

1. Put the roasted red peppers in a blender with about 2 Tbsp of the liquid from the jar. Blend until completely smooth, splashing in a tablespoon or two of water only if the blades need help moving. Go easy on the jar liquid, since it can taste quite acidic.
2. Finely mince the garlic, then place it in a skillet with the butter. Cook over medium-low heat for 1-2 minutes, until the garlic is soft and smells wonderful, but stop before it takes on color.
3. Add the blended peppers to the skillet, then stir in the dried basil and a little freshly cracked pepper. Mix everything together.
4. Bring the sauce to a gentle simmer. Lower the heat to low and cook for 10-15 minutes, stirring frequently, until the sauce has thickened.
5. Pour in the heavy cream, stir until the sauce looks smooth, and warm it through. Taste and add salt if it needs it. Serve warm.