28 ounces canned 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
Chop onion; peel garlic and squeeze through a garlic press.
In a frying pan, 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 pan. Use large spoon to crush tomatoes.
Scrape the puree from the sieve and add to the skillet.
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 pasta, you can also refrigerate and use as needed by reheating slowly.