1
Heat 1 tablespoon of the olive oil in a skillet over medium-high heat. Add the onion and garlic and sauté until softened and fragrant, about 3-4 minutes.
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2
Transfer the cooked onion and garlic to a food processor. Add the remaining olive oil, the roasted red bell peppers, salt, and heavy cream, if using. Blend.
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3
Pour the mixture into a saucepan, stir in the balsamic vinegar, and simmer over low heat for about 10 minutes, stirring occasionally, until slightly thickened.
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4
Remove from the heat. Taste and adjust with more salt or a splash of vinegar as needed. Serve warm, or let cool, cover, and refrigerate.
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