I had the thyme and garlic cloves that I used to flavor some olive oil (that I used to cook fish with) remaining so I decided to not waste them and used them in this delicious sauce.
- 3 to 4 large roasted heirloom tomatoes
- 1/4 roasted large white onion
- 1 roasted poblano pepper
- 1 1/2 tablespoon of the fresh thyme and garlic cloves (the thyme leave removed from the sprigs and the garlic finely chopped)
- salt and pepper to taste
Preheat oven to 350 and roast the tomatoes and onion for 30 to 35 minutes. Char the poblano on the stove top and place in bag to steam so the skin is easy to remove.
Place all the ingredients into a blender and you have a great sauce