(Ingredients:
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon minced onion
- 2 large sweet red peppers, seeded and diced
- 1 tablespoon tomato paste
- 1/2 teaspoon dried leaf thyme
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1 cup heavy cream
- salt, to taste
Preparation:
Heat olive oil in a large saucepan. Add garlic and onion; sauté until tender. Add diced red peppers, tomato paste, and thyme. Cook mixture for 2 minutes, stirring constantly. Add white wine and bring to a boil. Boil for 1 minute. Add chicken broth; bring to a boil. Boil until sauce is reduced by almost half. Add heavy cream; simmer until reduced again by about half. Remove from heat; pour into blender container. Pureé until smooth. Season with salt, to taste, and put through a sieve to strain, if desired. Serve with grilled chicken, fish, or pork. Makes about 2 cups of sauce.
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