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Fresh Tomato Sauce

1 tablespoon of olive oil
4 shallots, finely chopped
2 teaspoons of chopped fresh thyme
1 pound of ripe tomatoes,  peeled, seeded and diced
6 tablespoons of water
2 teaspoons of red wine vinegar
Salt and pepper

Heat the olive oil in a pan. Fry the shallots for 5 minutes. Stir in all the remaining ingredients. Simmer gently for 15 minutes. Purée in a blender until smooth. Return to the pan and keep warm.

 

 

 

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