Ingredients
3- 28 oz. cans Italian peeled tomatoes-drained
10 red bell peppers (4 lb.) cut into 2" pieces
10 + cloves of garlic-peeled & halved
1 bottle (750 ml) dry white wine (Savn. Blanc)
3 cups chicken stock or broth
1/2 cup coarse chopped parsley and/or basil
1/2 tsp. thyme
1-2 T sugar
1 cup heavy cream
Salt/ pepper
1/4 cup goat cheese
5 sun dried tomato- halves in oil drained & diced
5 basil leaves- shredded
Preparation
In a large cast iron enameled casserole. Combine tomatoes, red bell peppers, garlic, wine, stock, parsley & thyme. Boil Cover & simmer over med. low, stir occ. till peppers are tender about 45 min. Puree in batches in blender/ processor. Pass thru strainer. Return to Casserole- may add a little sugar. Stir in cream. Bring to simmer over med- Add salt/ pepper to taste. To serve garnish w/graded goat cheese, sun dried tomatoes & shredded basil leaves-
