One 796ml can of diced tomatoes with italian spices
20 fresh basil leaves
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/2 teaspoon herbes de Provence
1/4 cup milk
Salt and ground pepper
Preheat the oven at 400°F.
In a cooking pan, add the red peppers along with a good drizzle of olive oil. Season with salt and pepper then mix well. Cook in the oven until sligthly charred, about 25 minutes. Mix often. Remove from oven and set aside.
In a big sauce pan at medium heat, cook the onion and the garlic in a good drizzle of olive oil for about 3 minutes. Season with salt and pepper.
Except for the milk, add the rest of the ingredients along with the roasted peppers and stir well. Reduce heat and let simmer for about 15 minutes. Stir often.
Put in blender and reduce until smooth for a nice texture.