Hi Tamy here just filling for Simple Saturday.

Roasted Red Pepper Sauce
1 tablespoon olive oil
1/2 medium Vidalia onion, finely diced
3-4 cloves garlic, minced
1 1/2 cups roasted red peppers
1/2 cup fresh basil
1/4 cup white wine
1 tablespoon butter
1 tablespoon  flour
 3/4 cup whole milk
1 cup Gruyere cheese
grated Parmesan cheese and basil for topping
salt and pepper to taste
  • In a medium sauce pan, heat olive oil over medium heat.  Add onions and garlic and cook until onions are translucent and garlic is fragrant, 5-7 minutes.  Add in red peppers and basil, continuing to cook until peppers are heated through.  Stir in white wine and continue to cook for one more minute.  Remove from heat and let cool for a few minutes.  Carefully pour into a food processor.  Turn on food processor and let run until pepper mix is creamy and only has small lumps.  Set aside.
  • Rinse out the medium sauce pan and add in the butter over medium heat.  Once butter has melted, whisk in flour and continue to cook for 1-2 minutes.  Whisk in milk, stir constantly, and continue to cook until the sauce begins to thicken.  Remove from heat and stir in cheese, continually stirring until cheese has melted.  Stir in pepper mixture and return to stove stop.  Over medium low heat, return sauce to a warm temperature to serve.
  • To serve, pour over your choice of pasta and top with the Parmesan cheese and more fresh basil.
Tonight I sliced a few potatoes into a pan.  Salt and peppered them well, Tossed a few pieces of white American cheese over the potatoes.  Topped them with browned some pork chops.  Poured the sauce over top and baked at 350 degrees for an hour.  The guys all but licked their plates!

    Can’t beat the family licking thier plates clean. It sounds like a yummy dish. Yes over pasta would be great, but over the potatoes sound good too!