tomatoes, smoked and diced
thyme, fresh chopped
1In a large stockpot, heat olive oil with bacon and cook until bacon is brown and crispy.
2Add onion and garlic and saute until you can smell the aromas being released.
3Add red wine and boil over high heat until reduced by half, 3 to 4 minutes, tops.
4Add tomatoes and stock and cook over medium heat until liquid has reduced by about one fourth, 10 to 15 minutes.
5Add tomato paste, cayenne pepper sauce, and thyme.
6Puree with a hand blender or in food processor, then place back in pan and reheat if needed.
7Season with salt and pepper.