Bring to room temperature before service or warm the sauce gently by stirring it in a stainless-steel bowl set over simmering water. Don’t overheat the sauce or the oil will separate.
To roast peppers, rub the peppers lightly with extra-virgin olive oil and poke them in several places with the tip of a knife. Bake on a baking sheet in a preheated 400 degree F oven until they start to brown, about 20 minutes. Using tongs, turn the peppers over and roast until the skin has blistered over much of the surface, about 5 minutes more. Place the pepper in a bowl, cover tightly with plastic wrap, and cool. Peel the peppers under cool running water. Split them open and rinse out the seeds. Discard the stems.
From The Herbfarm Cookbook by Jerry Traunfeld -super cool cookbook!