Crème de Poivrons Rouges (Cream of red peppers sauce)

Steve and Diane Woodard, August 2003

(From their book, "When our Grandmothers Cooked in Provence")

Ingredients:

1 lb to 1.3 lb Red peppers, seeded and diced

1 large onion, minced

2 garlic cloves

4 ripe tomatoes, peeled and seeded

2 oz. Double cream  (You may substitute1% milk for 2 oz of double cream and consider this a Weight Watchers' modification)

Olive oil

Pinch of sugar (or Splenda)

1.5 dl/ 0.2 Pt of water

Salt

Fresh ground pepper

Brown the onions and garlic with 3 tablespoons olive oil over slow heat until they change color.

Add the peppers, tomatoes, and season with salt and pepper; add the water.  Bring to a boil, and then cover and cook for half an hour. 

Pour into a food processor with the cream and pinch of sugar.  Blend and check the seasoning.

Serve this warm over fish, an omelet, hot vegetables, or serve cold over cold vegetables.