| Total: | 30 min |
| Active: | 15 min |
| Yield: | about 3 1/2 cups |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1/4 medium onion, diced (about 3 tablespoons)
- 3 cloves garlic, chopped
- 3 1/2 cups whole, peeled, canned tomatoes in puree (about one 28-ounce can), roughly chopped
- Sprig of fresh thyme
- Sprig of fresh basil
- 2 teaspoons kosher salt
- Freshly ground black pepper
Instructions
- Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
- Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use now, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
Nutrition Facts
| Serving Size | 1 of 7 servings |
| Calories | 58 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 304 mg |
Reviews
Satisfying results from so little effort! My go to recipe.
I have made this so many times now. Infact I finally got smart and after some research, I started to can this recipe. All you need to do is add some lemon juice, about 1 tsp per pint. Great for a fresh taste on with any pasta, etc.
I double the thyme and basil, because I love those flavors. This really is an amazing recipe. You can not go wrong.