Roasted red pepper rosé sauce

Name: Roasted red pepper rosé sauce
Prep time: 15 min
Cook time: 20 min
Yield: 5 cups
Cuisine: Québécoise
Ingredients: 2 big red peppers, sliced; Olive oil; 4 garlic cloves, finely chopped; 1/2 red onion, coarsely chopped; 3 big tomatoes, diced; 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

Preparation 15 min
Cooking 20 min
Servings 5 cups
Freezing Absolutely

Filled with flavors, this homemade rosée sauce will fit perfectly with your monday lunch-time pastas or with your saturday evening cannellonis! Consume without moderation.

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Ingredients

2 big red peppers, sliced
Olive oil
4 garlic cloves, finely chopped
1/2 red onion, coarsely chopped
3 big tomatoes, diced
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

Preparation

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.
Add the milk and stir well. Serve hot!

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Our sommeliers suggest

Château Pradeaux Bandol 2021

Provence, France

Produced by Château Pradeaux Earl, composed of Mourvèdre at 75 % and Cinsault at 25 %, this rosé will only be perfect on a dish composed of pink sauce with red peppers. On magnificent bitter notes of Garigue, red berries and olives, its acidity will decide in the fat of the sauce, and its bitterness will go perfectly with pepper. See the product

Marzen, 5.4%

Pie Braque

Red beer of low fermentation, this Marzen will offer you notes of slightly grilled cereals that will come to please themselves in the company of the roasted flavor of peppers, as well as notes of berries that will be liked with the vegetable. Dry and not very bitter, it will not obscure the sweet creamy of the sauce. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!