Tomato Cream Sauce

By Cubby

Ingredients

• 2 tablespoons olive oil
• 1/2 cup finely chopped yellow onions
• 2 teaspoons minced garlic
• 2 1/2 cups chopped, seeded tomatoes
• 2 sprigs thyme
• 3/4 teaspoon salt
• 1/2 cup plus 2 tablespoons chicken or veg stock
• 1 tablespoon tomato paste
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons chopped parsley

Preparation

Step 1

Heat the oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Add the tomatoes, thyme, and 1/2 teaspoon of the salt, and cook until the tomatoes give up their liquid, about 5 minutes, stirring from time to time. Add the stock and tomato paste. Bring to a boil and cook until reduced by 50 percent in volume. Add the cream and cook until reduced by 50 percent in volume.

Add the remaining 1/4 teaspoon salt, remaining 2 tablespoons butter, and parsley. Remove the thyme sprigs. With an immersion blender, puree the sauce.

Yield: Makes a generous 2 cups