Roasted Sweet Pepper Sauce

5 cups chopped bell peppers.

2 cups chopped onion

garlic, to taste

1-14 ounce can diced tomatoes

2 cups chicken base

2 cups whipping cream

corn starch

Sautee the veggies in olive oil. When they are almost completely sauteed, add diced tomatoes. Finish sauteeing. Add chicken base (I just used water and 2 bouillon cubes) and bring to a boil. Turn down the heat and simmer for 10 minutes.

After it's done simmering, pour it into a blender and blend until smooth. Return to pan and slowly add cream. Bring to a boil and thicken with cornstarch. Season to taste with garlic powder, salt, and pepper. Voila! A delicious, extremely versatile meal.

I cubed chicken and cooked it with minced garlic, marjoram, rosemary, sage, parsley, basil and thyme. The first time I made this I served it over noodles. The next time however, I served the sauce and chicken over quinoa which we decided we liked a lot better! We also decided that this would make a really good soup! If we ate it as a soup we would possibly add corn, but this would be delectible with grilled cheese!