1.5kg red capsicums, halved, seeds, membrane and stalks removed
200g Italian chopped tomatoes
1/2 cup (125ml) light cream
25g good-quality Gorgonzola broken into small pieces
Place capsicums on a roasting tray cut side down, spray the skins with light olive oil
Roast in the oven at 140˚C (fan-forced) for 1.5 hours until roasted and slightly charred around the edges.
Remove from the oven, place in a plastic bag to cool for 15 minutes then peel and place in the bowl a food processor. Blend the capsicums until smooth.
Transfer the mixture to a large fry pan, add the tomatoes and season to taste.
Cook stirring occasionally for 10 minutes over medium heat, then add the cream and Gorgonzola. Lower the heat to medium-low and continue to cook for a further 20 minutes, stirring occasionally.
Serve with gnocchi