Sauces - Red Bell Pepper Coulis

2 1/4 pounds peppers
2 medium onions
2 T butter
2 medium ripe tomatoes
3 garlic cloves
1 large sprig thyme
2 bay leaves
S & P
3/4 chp chicken stock

Seed peppers, slice. Peel onions, slice. Put peppers and onions in heavy saucepan with butter, cover, sweat over very low heat until very soft, 10-15 minutes. Stem the tomatoes, cut in large chunks. Peel, lightly crush 3 garlic cloves. Add garlic, tomatoes, thyme and bay leaves to onions and peppers. Season with s & p, add stock. Cook over med heat 15 minutes, then puree in blender. Optional: add basil, parsley, dill, sage, or rosemary or nicoise olives.

Serve hot or cold with fish, eggplant, zucchini; add to soup. I like to keep some in the freezer - freeze in ice cube tray, then store in zip lock bag.