Roasted Red Pepper Sauce

adapted by http://theresalwaysthyme.blogspot.com/

1 jar roasted red peppers (small jar)

1 clove garlic, minced

3 tablespoons tomato paste

1-2 tablespoons olive oil

splash of white wine (I used Sauvignon Blanc)

1/4 cup heavy cream

Pour the jar of peppers, and the garlic in a food processor or blender and puree to desired consistency. We like a smooth sauce. Pour the puree into a saucepan, add the tomato paste, a little drizzle of olive oil, salt and pepper to taste and a small splash of white wine. Stir to combine the ingredients and bring to a boil. Reduce heat to low and simmer for about 15 minutes. Stir in the cream, and simmer a minute or so more.