Red pepper sauce
4 large red bell peppers
4 medium plum tomatoes
Wash, seed, and quarter peppers. Core and quarter tomatoes, removing
seeds. Put all in large pot with about a cup of water, and cook
on low heat, covered, until skins separate from peppers and tomatoes.
Cool and remove all skins. Blend or process to make smooth sauce.
Before serving, add cream or half and half to taste, and heat
briefly on low. This is especially good on vegetable ravioli.