Place the drained roasted red peppers in a blender with 1-2 tablespoons of liquid from the jar. Blend until smooth. Add water one tablespoon at a time if the sauce is too thick.

Heat olive oil in a skillet over medium heat. Add the minced garlic and cook for 1-2 minutes until soft and fragrant, but do not let it brown.

Pour the blended red peppers into the skillet with the garlic. Stir in the dried basil, salt, black pepper, and heavy cream. Bring the mixture to a low simmer and let it cook for 5-8 minutes while stirring occasionally.

Taste the sauce and adjust seasonings if needed. Serve warm with pasta, grilled chicken, or as a dip with crusty bread.