Sweet Pepper Purée

When served alone, this sauce can be made hotter and more exciting by including some chiles, fresh Provençal herbs (fresh thyme, marjoram, or oregano), chopped garlic, onions, or hot pepper sauce such as Tabasco. Roasted and peeled peppers have a more intense and complex flavor, but if speed is an issue, make the purée with unpeeled raw peppers and then strain out the peels (through a drum sieve is best) after cooking.