Red Bell Pepper Coulis


1/4 cup olive oil
5 large cloves garlic
4 red bell peppers, roasted, peeled and cut into 1/2 inch pieces
1 tablespoon Balsamic vinegar
1 teaspoon tomato paste
1 pinch sugar
salt and pepper to taste

Heat the oil in large skillet. Add garlic and sauté for 3 to 4 minutes.

Stir in peppers, vinegar and tomato paste. Add salt and pepper to taste. Cook 15 minutes.

Allow to cool just a bit and purée until smooth. Keep warm and drizzle on your grilled steak right off the grill.