Instructions

• Heat 1 tablespoon of the extra-virgin olive oil in a skillet over medium heat.
• Add the chopped white onion (1 cup) and chopped garlic (2 cloves). Sauté, stirring occasionally, until the onion is soft and translucent, about 5–7 minutes. Remove the skillet from the heat and let the mixture cool for 1–2 minutes.
• Transfer the sautéed onion and garlic to a food processor.
• Add the roasted red bell peppers (about 16 ounces, chopped), kosher salt (1/2 teaspoon), heavy cream (1 1/2 tablespoons), chopped fresh basil leaves (1 tablespoon), and the remaining extra-virgin olive oil to the processor. (You used 1 tablespoon for sautéing; add the rest of the 4 1/2 tablespoons.)
• Blend the mixture until completely smooth, scraping down the sides of the processor as needed.
• Pour the blended mixture into a small saucepan. Stir in the balsamic vinegar (2 teaspoons).
• Heat the saucepan over medium-low heat and simmer, stirring occasionally, until the coulis thickens slightly, about 10 minutes. If you prefer a thinner coulis, stir in vegetable stock a little at a time until you reach the desired consistency, simmering briefly after each addition.
• Remove from heat and serve the coulis warm.