Tomato Sauce

• 2 red ripe tomatoes, about 3/4 pound, cored
• 2 tablespoons butter
• 2 tablespoons finely chopped shallots
• 1/4 cup heavy cream
• Salt to taste if desired
• Freshly ground pepper to taste
• 1/4 teaspoon dried thyme

1. Cut tomatoes into 1/2-inch slices.
2. Cut tomatoes into small uniform cubes.
3. There should be 2 cups.
4. Heat half of butter in saucepan and add shallots.
5. Cook, stirring, until wilted.
6. Add tomatoes.
7. Cook, stirring occasionally, about 5 minutes.
8. Add cream, salt, pepper and thyme.
9. Continue cooking about 10 minutes.
10. Line bowl with sieve and pour in sauce.
11. Press with rubber spatula to extract as much liquid as possible from solids.
12. Reheat.

red ripe tomatoes, butter, shallots, heavy cream, salt, freshly ground pepper, thyme

Taken from cooking.nytimes.com/recipes/10292 (may not work)