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Ingredients
- 1 Tbsp. Extra virgin olive oil
- 6 slc Pepper bacon, diced (optional)
- 1 lrg Onion, minced
- 3 x Cloves garlic, minced
- 1 c. Red wine
- 8 lrg Tomatoes, smoked and diced
- 4 c. Chicken or possibly Vegetable Stock
- 1 tsp Tomato paste
- 2 Tbsp. Cayenne sauce
- 1 Tbsp. Minced fresh thyme
- Â Â Salt and cracked black pepper to taste
Directions
- In a large stockpot, heat extra virgin olive oil with bacon and cook till bacon is brown and crispy. Add in onion and garlic and saute/fry till you can smell the aroma. Add in red wine and boil over high heat till reduced by half, 3 to 4 min. Add in tomatoes and stock and cook over medium heat till liquid has reduced by about one fourth, 10 to 15 min.
- Add in tomato paste, cayenne sauce, and thyme. Puree with a hand blender or possibly in a food processor, then place back in pan and reheat if needed. Season with salt and pepper. Serve warm.
- Serves six.
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