Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive oil

  2. 6 Bacon - diced

  3. 1 Onion - chopped (large)

  4. 3 Garlic - chopped

  5. 1 cup 237ml Red wine

  6. 8 cups 500g / 17oz Tomatoes - smoked, diced (large)

  7. 4 cups 948ml Chicken stock

  8. 1 teaspoon 5ml Tomato paste

  9. 2 tablespoons 30ml Cayenne pepper sauce - (Frank's Original)

  10. 1 tablespoon 15ml Fresh thyme - chopped

  11. Salt and pepper - to taste

Instructions Jump to Ingredients ↑

  1. In a large stockpot, heat olive oil with bacon and cook until bacon is brown and crispy. Add onion and garlic and saute until you can smell the aromas being released. Add red wine and boil over high heat until reduced by half, 3 to 4 minutes. Tops. Add tomatoes and stock and cook over medium heat until liquid has reduced by about one fourth, 10 to 15 minutes.

  2. Add tomato paste, cayenne pepper sauce, and thyme. Puree with a hand blender or in food processor, then place back in pan and reheat if needed. Season with salt and pepper. Serve hot.

  3. Posted to the BBQ List by Rock McNelly on Aug 31, 1998.


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