Ingredients
- 1/2 cup drained oil-packed sun-dried tomatoes
- 1 cup dry white wine
- 1/4 cup white wine vinegar
- 10 black peppercorns
- 1 bay leaf
- 1 cup whipping cream
- 1/2 cup chicken stock or canned low-salt chicken broth
- 1 tablespoon minced fresh thyme or 1 teaspoon dried
Directions
- Place sun-dried tomatoes in food processor. Boil white wine, white wine vinegar, black peppercorns and bay leaf in heavy small saucepan until liquid is reduced to 3 tablespoons, about 8 minutes. Strain liquid into tomatoes in processor and puree until smooth. Return tomato mixture to same saucepan. Add whipping cream, chicken stock and thyme. Simmer until flavors blend, about 3 minutes. Season to taste with salt.
