Ingredients
- 1/4 cup extra-virgin olive oil
- 1/4 medium onion, diced (about 3 tablespoons)
- 4 cloves garlic, sliced
- 3 (28-ounce) cans whole, peeled, tomatoes, roughly chopped
- 3 sprigs fresh thyme
- 1 small bunch fresh basil, leaves chopped
- 2 teaspoons kosher salt
- Freshly ground black pepper
Directions
Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 5 minutes. Add the tomatoes with about half of their juices (discarding the rest), the herb sprigs and basil and bring to a boil. Reduce heat and simmer, uncovered for about 25 to 30 minutes or until thickened.
Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Serve or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
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By eddbk2_8627988
markham, IL
on May 19, 2009
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I added a teaspoon of sugar to cut the acid of the tomatoes
By ourhealth_5747850
Mission Hills, CA
on July 13, 2007
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Used the recipe word by wod and tasted pretty basic, like I usually make it.
By Soonerborn
Williamsburg, VA
on March 18, 2007
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This sauce was fabulous with the meatballs that went with it. It also froze very well so I was able to make plenty and enjoy it again several weeks later.
Read all 19 reviews