4 Ripe tomatoes
2 Teaspoons fresh thyme leaves
4 Tablespoons butter
Salt, pepper & cayenne to taste

Quarter tomatoes and cut out central core. Puree tomatoes in food processor. Strain out seeds. Place in a pot and add thyme. Cook over medium heat until reduced by half. Finish by whisking in butter, salt, pepper, and a pinch of cayenne.Yield: about 2 cups.