| 1 | * use plum tomatoes canned in tomato puree if available. |
| 2 | Chop onion; peel garlic and mince. |
| 3 | In heavy skillet, place the olive oil and heat over medium heat. |
| 4 | Add onion and garlic; stir occasionally and cook for 5-6 minutes until onion is tender. |
| 5 | Drain tomatoes through a sieve placed over a bowl. |
| 6 | Add thyme, basil and tomatoes to skillet. |
| 7 | Use large spoon to crush tomatoes. |
| 8 | Scrape the puree from the sieve and add to the skillet. |
| 9 | Do not use the remaining tomato juice for this recipe. |
| 10 | Bring the mixture to a simmer over medium heat, stirring often. |
| 11 | Continue to crush tomatoes with wooden spoon. |
| 12 | Simmer for about 10-15 minutes; sauce will thicken. |
| 13 | Remove from heat, add fresh ground black pepper to taste, salt also if you wish. |
| 14 | Serve this sauce with scrambled eggs, baked souffles, and pasta, or refrigerate and use as needed by reheating slowly. |
| 15 | Use in recipes for cooked dried beans and in crockpot recipes using meats, chicken or pasta. |
| 16 | Yield: about 2 cups recipe by : jo anne merrill |
