28 ounces plum tomatoes*, pureed
1/2 teaspoon ground thyme
1 teaspoon fresh basil, minced
1 garlic clove, minced
1 small onion
1/2 teaspoon red pepper
1/2 teaspoon dry mustard
Black pepper, to taste
4 teaspoons olive oil
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 to 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 tomatoes.
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 to 15 minutes; sauce will thicken.
Remove from heat, add fresh ground black pepper and salt to taste. Serve this sauce with baked souffles, and pasta, or refrigerate and use as needed by reheating slowly.
Recipe makes 2 cups.
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