2 T olive oil
2 T tomato paste
1 large onion
salt and pepper
4 cups tomato (use preserved tomatoes or canned)
1 t thyme leaves
1 cup cream
1. Heat oil in a sauce pan over medium heat. Add the tomato paste and
let it cook for a minute, then add onion and carrot. Sprinkle with
salt and pepper and cook until onions soften, about 5 minutes.
2. Add the tomato and herb and cook until the tomato pieces break up
3. Add the cream and puree.