3 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon minced shallots
2 large sweet red peppers, seeded and diced
1 tablespoon tomato paste
1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
1/2 cup dry white wine
1 cup chicken stock
1 cup whipping cream
Heat oil in large saucepan. Add garlic and shallots and saute until shallots are translucent. Add peppers, tomato paste and thyme. Cook 2 minutes, stirring constantly. Add wine. Bring to boil. Boil 1 minute, then add chicken stock. Bring to boil. Continue to boil until sauce is reduced by 1/2. Add whipping cream.
Bring to gentle simmer until reduced again by 1/2. Remove from heat and puree in blender. Strain through fine strainer. Season to taste with salt. Serve as desired with grilled fish, shellfish, chicken or meat. Makes 2 1/2 cups sauce.