ROASTED RED PEPPER SAUCE

Preparation Method :

• Place the peppers under a hot grill for about 15 minutes, turning frequently, until the skins begin to blister on all sides. Allow to cool then remove the skins and seeds and chop the flesh.
• Heat the oil in a saucepan and gently fry the onion and thyme for 5 minutes until the onion is translucent.
• Add the garlic and fry for another minute or two. Stir in the tomatoes, vinegar, stock, salt and pepper.
• Puree the mixture with the peppers by rubbing through a sieve. Return to the pan, bring to the boil and reduce slightly, then whisk in the butter.
• Check the seasoning and serve either hot or at room temperature.