Ingredients
2 large red bell peppers
45 ml extra virgin olive oil
2 tablespoons minced garlic
60 ml fresh basil
475 ml half-and-half
60 ml grated Romano cheese
60 g butter
salt and pepper to taste
Directions
Step 1
Preheat the broiler. Lightly coat the red peppers with olive oil. Place peppers under the broiler until the skin is blackened and the flesh has softened slightly. Let the peppers cool in a paper bag or resealable plastic bag for about 45 minutes.
Step 2
Remove the seeds and skin from the peppers (the skin should come off easily now). Cut peppers into small pieces.
Step 3
In a large skillet over medium-low heat, heat the olive oil. Add chopped red peppers, garlic, and basil. Cook and stir until flavors combine, about 5 to 10 minutes.
Step 4
Carefully transfer the mixture to a blender and puree to the desired consistency. Return the puree to the skillet and reheat to a boil.
Step 5
Stir in half-and-half and Romano cheese. Cook and stir until the cheese melts. Add butter and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.