Roasted Red Pepper Sauce

adapted by

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.