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.
