Allow to cool slightly before blending.


  • 2 red peppers, roasted and chopped
  • 3 shallots, finely chopped
  • 1 tblsp olive oil
  • 1 tblsp tomato purée
  • 100 ml white wine
  • 250 ml fresh cream
  • salt and pepper to season


  • Heat the oil and sauté the shallots until softened.
  • Add the tomato purée and cook for 1 minute.
  • Add the white wine and cook for a further 2–3 minutes.
  • Add the roasted peppers and allow to cook for 1-2 minutes.
  • Stir in the cream. Remove from the heat; allow to cool slightly before blending.
  • Add salt and pepper to season.

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