Tomato and olive sauce

Really worth the effort when tomatoes are in season: Quickly steep the tomatoes in boiling water and peel them (if they're very ripe you can just pull off the skin without the boiling water). Quarter and remove the seeds. Heat up white wine in a pan (1 dl for 2 large tomatoes and 10 olives is what I used) and reduce to half. Add the tomatoes, black pitted olives, capers (2 tablespoons), garlic (1 clove), thyme and a bit of olive oil. Cook until soft, then put in a mixer for a smoother consistency.
Served here with a green herb sauce and swordfish.