Makes 1 quart. Difficulty
2 Tablespoons olive oil 1/2 cup onions, minced 1 garlic clove, minced 2 Tablespoons tomato paste 3/4 cup red wine 4 plum tomatoes, peeled, seeded and chopped 2 cups gf chicken stock 2 fresh basil sprigs 1 fresh thyme sprig 1 bay leaf Salt and freshly ground pepper to taste Sugar to taste
In a medium saucepan heat olive oil over medium heat. Add onions and saute until tender. Add garlic, saute briefly. Add tomato paste and allow it to caramelize briefly. Add red wine, tomatoes, stock, basil, thyme and bay leaf. Simmer for about 45 minutes. Discard herbs.
Puree mixture in a food processor until smooth. Adjust seasonings to taste with sugar, salt and freshly ground black pepper.