Preparation:
In a large stockpot, heat olive oil with bacon and cook until bacon is brown and crispy. Add onion and garlic and sauté until you can smell the aromas being released. Add red wine and boil over high heat until reduced by half, 3 to 4 minutes. Tops. Add tomatoes and stock and cook over medium heat until liquid has reduced by about one fourth, 10 to 15 minutes.
Add tomato paste, cayenne pepper sauce, and thyme. Puree with a hand blender or in food processor, then place back in pan and reheat if needed. Season with salt and pepper. Serve hot. |
