Dice the onion finely and sauté it in oil until it lightly caramelizes.
10 oz Onion, 2 tablespoons Vegetable Oil
Add chopped tomatoes to the caramelized onion and cook until the tomatoes completely break down, and most of the liquid evaporates from the sauce.
22 oz Tomatoes
Add the finely chopped roasted bell peppers and cook everything together for about 10 minutes.
6 oz Roasted bell peppers
Finally, add the heavy cream and simmer for 2-3 minutes over low heat.
½ cup Heavy Cream
Quick Note
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Notes
Tomato Varieties: While any ripe tomatoes will work, Roma tomatoes are an excellent choice due to their low moisture content and intense flavor. Beefsteak or San Marzano tomatoes are also great options.
Consistency Adjustments: If you prefer a thicker dip, let it simmer longer to reduce and thicken. To thin it out, you can add a splash of vegetable broth or water.
Flavor Enhancements: For an extra depth of flavor, consider adding a dash of balsamic vinegar or a sprinkle of smoked paprika during cooking.
Herb Infusion: Fresh herbs like basil, oregano, or thyme can be added at the end of cooking for a burst of freshness. Chop them finely and stir them in just before serving.
Spice It Up: Experiment with different types of chili peppers, like red pepper flakes or a chopped jalapeño, for a spicy kick.
Customize Seasonings: Don't hesitate to adjust the seasonings to your taste. You can add a pinch of sugar to balance acidity or a touch of black pepper for extra zing.
Serving Warmth: Serve this dip warm or at room temperature for the best flavor. It's a great make-ahead option for parties and gatherings.
Make it Vegan: To make a vegan version, substitute heavy cream with a non-dairy alternative like coconut cream or cashew cream, and ensure your other ingredients are vegan-friendly.
Texture Variations: If you prefer a smoother dip, you can use an immersion blender or food processor to puree it until you reach your desired consistency.