- 2 medium shallots
- 4 large Roma tomatoes (If Heirlooms are in season, they work great as well.)
- 1 cup of water
- 2 - 3 sprigs of Thyme
- 1 head of basil leaves
- 1 tablespoon olive oil
- Salt to taste
- Heavy pinch of chili flakes
Cook Time: 40 min
Heat olive oil in a heavy based sauce pan, add shallots and season with salt and chili flakes
Add tomatoes and water, let mixture simmer and season with salt, thyme, and basil, cover and simmer for 5 -7 minutes
Turn off heat and puree with a immersion blender or pour mixture in a blender.
Store in a clean jar and use for pasta or chicken any night of the week!