It makes about 2½ cups.
Serve this sauce hot with soufflés, pasta, omelets, or plain cooked vegetables.
• 3 lbs. fresh, ripe tomatoes (about 5 cups chopped, with juice)
• 3 Tbs. butter
• 1 large clove garlic, minced
• 1 large pinch thyme
• ½ tsp. salt, or more to taste
• 3 Tbs. dry red wine
• fresh-ground black pepper to taste
• 1 tsp. flour
• ¼ cup heavy cream (optional)
1. Scald the tomatoes in boiling water and peel them. Chop them finely or purée them.
2. Melt the butter in a medium-large saucepan and sauté the minced garlic in it for 2 minutes. Add the thyme, the puréed tomatoes with their juice, and the salt. Simmer the mixture for 1 hour over medium heat, or until it is reduced by half.
3. Stir in the wine, a little pepper, and more salt if necessary. Sprinkle 1 teaspoon of flour over the sauce, whisk it in until the sauce is perfectly smooth, and simmer another 5 minutes or so.
4. For a milder and richer sauce, add some heavy cream and cook a few minutes longer.
