1 onion, finely chopped

1 clove garlic, finely chopped

2 tablespoons (30 ml) olive oil

3 roasted red bell peppers, diced

2 tablespoons (30 ml) tomato paste

1/2 cup (125 ml) white wine

• 1/2 cup (125 ml) chicken broth or
• 1/2 cup (125 ml) water

In a skillet, soften the onion and garlic in the oil. Season with salt and pepper. Add the peppers and tomato paste. Cook for 2 minutes. Add the wine and broth. Bring to a boil and simmer for about 3 minutes.

In a blender, purée until smooth. Add the basil. Adjust the seasoning.

Serve over pasta, white fish or boneless chicken breasts.

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