TO ROAST THE PEPPERS:

1. Cut the peppers in half and remove the seeds.
2. Lightly coat them with olive oil and place them cut side down on cookie sheet.
3. Preheat the broiler to 500° and place the peppers on the top rack. Let them roast until the tops are completely blackened, checking often.  This can take up to 15-20 minutes.
4. Cover them with a glass bowl or put them in a paper bag to steam for approx. 5-10 min.
5. When cool, remove the skin from the peppers and cut into small pieces.

PUTTING IT ALL TOGETHER:

1. In a sauce pan, over medium heat, sauté the onions in 1 Tablespoon of olive oil until they begin to soften, approximately 4-5 minutes.  Add the garlic and cook 30 seconds more.  Add the chopped roasted peppers.  Cook a minute more.
2. Transfer the mixture to a food processor and blend until you get a smooth consistency.  
3. Put the mixture back into the sauce pan and add the half & half.  Let it come to a simmer.  Combine the cornstarch with 1 Tablespoon of water and add to the pan.  Add the parmesan cheese.
4. Season to taste with salt and pepper and add the basil.
5. Serve over your favorite pasta, chicken, fish or add to sandwiches.