Recipe By : Jo Anne Merrill; Serving Size : 2 Preparation Time
- 28 ounces plum tomatoes -- pureed
- 1/2 teaspoon ground thyme
- 1 teaspoon fresh basil -- minced
- 1 garlic clove -- minced
- 1 small onion
- black pepper -- to taste
- 4 teaspoons olive oil
* Use plum tomatoes canned in tomato puree if available.
Chop onion; peel garlic and mince.
In heavy skillet, place the olive oil and heat over medium heat.
Add onion and garlic; stir occasionally and cook for 5-6 minutes
until onion is tender.
Drain tomatoes through a sieve placed over a bowl.
Add thyme, basil and tomatoes to skillet. Use large spoon to crush
Scrape the puree from the sieve and add to the skillet.
Do not use the remaining tomato juice for this recipe. Bring the
mixture to a simmer over medium heat, stirring often.
Continue to crush tomatoes with wooden spoon.
Simmer for about 10-15 minutes; sauce will thicken.
Remove from heat, add fresh ground black pepper to taste, salt
also if you wish.
Serve this sauce with baked souffles, and pasta, or refrigerate
and use as needed by reheating slowly.
Yield: about 2 cups