Roasted Red Pepper Coulis

Coulis is a French term for a thick vegetable or fruit based sauce. Having a good sauce on hand can be a great way to get dinner on the table quickly while adding lots of flavor to whatever you plan on cooking. This roasted red pepper sauce can be used to cover pasta, used as pizza sauce, over seafood, chicken, or even as a soup base. Try it with eggs and sop it all up with toast, really the possibilities are endless! This recipe yields 2 1/2 cups of sauce, make extra to store in your freezer for up to 3 months, just remember to store it in small batches so it's easier to defrost later. You'll probably make double after you try this the first time..

1 Tablespoon olive oil
1 yellow onion, roughly chopped
6 garlic gloves, peeled and roughly chopped
3 roasted red bell peppers, roughly chopped
1/2 teaspoon kosher salt
ground black pepper to taste
1 teaspoon dried thyme
1/4 cup red wine vinegar
1 teaspoon sugar
1/4 chicken or vegetable stock

Learn how to roast red bell peppers here before you begin.
Heat olive oil in a saucepan over medium low heat. Add the onion, garlic, salt, pepper, thyme and stir. Reduce heat to low and let simmer until onions become soft, about 10 minutes. Add the roasted red bell peppers and stir until heated through.

Mix vinegar and sugar in small bowl, add to saucepan. Raise the temperature until the vinegar is boiling. Reduce heat and simmer until vinegar begins to evaporate, about 5-8 minutes. Add stock and bring back to a boil. Reduce heat and let simmer for 10 minutes to let the flavors blend. Use an immersion blender to puree, or transfer to food processor or blender and mix until it reaches a smooth and creamy consistency, about 45 seconds.
Ready to eat!