Tutorial Tuesday: Roasted Red Pepper sauce

(ARRRGGGGHHHH!  I just wrote this entire post, then got the eerie feeling it was a little too familiar...a quick check of the archives revealed this.  Dang it!!!  Sorry for the repeat.  Boo!)

Well, as you may have noticed, I did not yet start my Tutorial week.  But, at least I have a Tutorial Tuesday for you!!  And if I get it ready, I do have another in the works...

For tonight...roasted red pepper cream sauce.  This is a recipe I came up with a couple of years ago and is a favorite when we can find red peppers on sale.  They can get expensive, so when they are on sale, I stock up and roast them in big batches, then freeze them.  You can substitute red peppers from the deli at the store (usually in the olive bar section), but don't use the jarred varieties--they are too bitter and the flavor is not good for sauce).  We serve it over whole wheat pasta with breaded parmesan pork chops.  Yum.

Roasted Red Pepper Cream Sauce

by Kelly at Our Lincoln Log

Ingredients:

2 whole red peppers, halved and seeded 

1 garlic clove

1/3 cup tomato sauce

1 Tbsp. olive oil

2 Tbsp. cream (or 1/2 and 1/2)

2 Tbsp. grated or shredded parmesan cheese

salt and pepper to taste

Directions:

1.  Place pepper halves, cut side down, on a greased baking sheet.  Place in a 425 degree F oven for 25-30 minutes, or until skins turn black and blistered.

2.  Remove peppers from oven and place into a plastic bag (or paper bag--either is fine).  Seal the bag and steam peppers until cool enough to tough.  The steam will loosen the skins and make them easy to remove.

3.  When peppers are cool to the touch, peel of skins and place in food processor.  
Add garlic clove, salt, and pepper and blend until smooth.  Stream in tomato sauce.

4.  Heat olive oil in a medium sauce pan on the stove over medium heat.  When hot, pour in red pepper sauce and whisk to combine.

5.  Before serving, add cream and cheese to sauce and stir until melted.

Enjoy!