Serves 6 to 8
• 2 lbs. ripe, red tomatoes
• 2 Tbs. butter
• 1 tsp. dried basil, crushed
• 1 tsp. black pepper
• ½ tsp. crushed saffron threads
• ¼ tsp. thyme
• salt to taste
• ¼ cup heavy cream
1. Put the tomatoes under a broiler and turn them often until they are lightly charred all over. Let the tomatoes cool slightly, or hold them under cold running water, and slip off the skins. Cut the tomatoes into chunks and purée them in a blender.
2. Melt the butter in a large skillet and add the basil, pepper, saffron, and thyme. Sautée the herbs and spices, stirring, for 2 minutes, then pour in the tomato purée, and stir in 2 teaspoon of salt, or more to your taste.
3. Simmer the purée very gently, stirring occasionally, until it is very thick, about 1½ hours. Stir in the cream and stir over high heat, just long enough to regain the right consistency: that of a thin paste.
4. The purée can be served hot or cool, but I personally prefer it hot. Serve it as a rich, mild accompaniment to spicy Indian dishes.
