Spicy Tomato Sauce

4 lb plum tomatoes -- sliced 1/3" thick
2/3 c olive oil
Kosher salt and freshly ground black pepper -- to taste
3 sprigs fresh thyme -- - or - 1 tsp dried thyme
3 jalapeno peppers -- sliced thin

Drizzle a little 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 over the tomatoes (other hot peppers besides jalapenos may be substituted).

Bake at 300F for 40 min until tomatoes are concentrated, dryish and wrinkled. Puree the tomatoes with the thyme and cooked peppers in a food processor, adding the remaining oil slowly. Strain this mixture through a fine sieve. Add as much of the remaining peppers as needed to suit your taste. Puree and serve at room temperature as a sauce.

Serving Ideas : Serve with Stringed Beef Brisket

NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books, New York: 1988.