Ingredients

• 1/2 cup drained oil-packed sun-dried tomatoes
• 1 cup dry white wine
• 1/4 cup white wine vinegar
• 10 black peppercorns
• 1 bay leaf
• 1 cup whipping cream
• 1/2 cup chicken stock or canned low-salt chicken broth
• 1 tablespoon minced fresh thyme or 1 teaspoon dried

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Instructions

1. Place sun-dried tomatoes in food processor. Boil white wine, white wine vinegar, black peppercorns and bay leaf in heavy small saucepan until liquid is reduced to 3 tablespoons, about 8 minutes. Strain liquid into tomatoes in processor and puree until smooth. Return tomato mixture to same saucepan. Add whipping cream, chicken stock and thyme. Simmer until flavors blend, about 3 minutes. Season to taste with salt.