Step 1/3
- 2 cloves garlic
- 2 shallots
- 8 leaves basil
- 4 sprigs thyme
- 500 g tomatoes
Peel and finely chop garlic and shallots. Pluck leaves from thyme and finely chop with basil leaves. Roughly chop tomatoes.
Step 2/3
- 40 ml vegetable oil
- 2 tsp sugar
- 100 ml white wine
- salt
- pepper
Add vegetable oil to a pot. Sauté shallots and garlic over medium heat for approx. 2 – 3 min., or until translucent. Add chopped tomatoes. Season with salt and pepper, and add sugar. Deglaze with white wine. Stir to combine. Let simmer for approx. 10 min.
Step 3/3
Add herbs and olive oil to the pot. Puree with an immersion blender. Enjoy with pasta, vegetables, and more!