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Because this goes in the blender, you don't have to be very careful about how you cut the vegetables.
1 large (or two medium) yellow onion, sliced
4 cloves garlic, chopped
3 T. olive oil
2 bay leaves
3 red or yellow bell peppers, sliced thickly
4 BIG tomatoes (red or yellow), or 6 small ones, chopped
1 T. minced fresh herbs (sage, oregano, thyme, rosemary - use just one, or use a mixture)
1/4 c. heavy cream (optional, but yummy)
Sauté the onion and bay leaves in the olive oil over medium heat until the onion is soft, then add the garlic. Cook until the onion just begins to color. Add the peppers to the pan, raise the heat to medium-high, and cook until the peppers begin to soften. Add the tomatoes and herbs to the pan, and cook until the tomatoes begin to exude their juice. At this point, reduce the heat to medium-low and simmer until the tomatoes have collapsed and the peppers are completely soft. Remove from heat and let cool.
When the sauce is cool*, remove bay leaves, put the sauce in a blender and blend until completely smooth. Leave the sauce in the blender, and return the pan to the stove over high heat - you don't need to wash it. Pour in the heavy cream, boil for a minute or two to reduce the cream slightly, then return the tomatoes to the pan. Mix and heat through. Season to taste with salt and pepper.
*You can blend the sauce when it's hot, but be very very careful. (It helps to pulse the motor on and off very quickly.) Hot liquids can create pressure in the blender jar, making the lid explode. I speak from experience; learn from my scars.
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