Roasted Red Pepper Sauce

Roast peppers by placing them under your broiler until completely black and charred. Place in a brown paper bag for a couple of minutes, them remove them one by one, rub off the black charred skin. Seed and tear into a few pieces. If possible, save the pepper juices. Bake garlic at 350F for almost an hour, until the cloves are soft and mushy, and the skins peel off easily. Put half the peppers and all the garlic in the blender with tomatoes. Liquefy. Add remaining peppers. Season with red wine to basalmic vinegar, salt, pepper and cayenne. Whir for a few seconds more. Serve over pasta, on crostini, grilled eggplant.