Great sauce that pairs well with fish, chicken and pasta.
2 red bell peppers
1 ½ tbsp olive oil
1 small garlic clove, minced
1 small onion, roughly chopped
85ml vegetable stock
Roasting the peppers
Char bell peppers over gas flame. OR: heat oven to 200ºC; Place the peppers on a baking tray and roast for 30~45 minutes until blackened on all sides.
Remove from the oven or grill and place in a plastic or paper bag (to make them “sweat” so the skin is removed easily).
When they have cooled, peel off the skin, discard the seeds and roughly chop the flesh, set aside.
Making the sauce
Place a medium skillet on medium heat. Drizzle the olive oil, when it is hot, add the minced garlic and onion; stir until tender. Add the peppers and mix. Pour the vegetable stock, bring to a boil then reduce the heat and let it reduce. Transfer the contents to a blender of food processor. Purée until smooth (no big lumps). Adjust seasoning to taste.
Source: BBC Good Food.