INGREDIENTS

INSTRUCTIONS

Use plum tomatoes canned in tomato puree if available.  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
5-6 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 10-15
minutes; sauce will thicken. Remove  from heat, add fresh ground black
pepper to taste, salt also if you  wish. Serve this sauce with
scrambled eggs, baked souffles, and  pasta, or refrigerate and use as
needed by reheating slowly. Use in  recipes for cooked dried beans and
in crockpot recipes using meats,  chicken or pasta.  Yield: about 2
cups  Recipe By     : Jo Anne Merrill  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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