From The New York Times Passover Cookbook, edited by Linda Amster
2/3 cup olive oil
4 pounds plum tomatoes, sliced 1/3 inch thick
3 sprigs fresh thyme or 1 teaspoon dried
3 fresh jalapenos or other hot peppers, thinly sliced
1. Preheat oven to 300 degrees.
2. Drizzle a little olive oil on a cookie sheet, and place the sliced tomatoes on top. Sprinkle with salt and pepper and lay the thyme and half the sliced peppers evenly over the tomatoes.
3. Bake for 40 minutes until the tomatoes are concentrated, dryish and wrinkled.
4. Puree the tomatoes with the thyme and the cooked peppers in a food processor, adding the remaining olive oil slowly. Strain this mixture through a fine strainer.
5. Add as much of the remaining peppers as needed to suit your taste. Puree and serve at room temperature as a sauce.
makes 2 cups