Fresh Tomato Sauce With Thyme
2 teaspoons of olive oil
3 cups of finely-chopped onion
3 garlic cloves minced
1 teaspoon of crushed red pepper flakes
6 cups of chopped seeded ripe tomatoes, about 5 medium
2 teaspoons of chopped fresh thyme
In Dutch oven, heat oil over medium heat. Add onion and cook, stirring often, until softened, 1 to 2 minutes.
Add garlic and crushed red pepper; cook, stirring, 30 seconds. Add tomatoes and thyme. Increase heat to medium-high and bring to a simmer.
Reduce heat to medium-low and simmer, uncovered, until tomatoes are saucy and have thickened slightly, 20 to 25 minutes, stirring occasionally.
Stir in salt and pepper to taste. (Sauce can be made ahead. Cover and refrigerate for up to 2 days or freeze for up to 3 months.)
This recipe yields 3 cups.
Per Serving: 110 Cal; 3g Prot; 4g Total Fat (0 Sat. Fat); 19g Carb.; 0mg Chol; 180mg Sod.; 4g Fiber.
Comments: Fresh tomatoes, seasoned with woodsy thyme, produce a delicate tomato sauce, which is well suited to goat-cheese ravioli and other light pasta dishes. This sauce has a rustic feel because the tomatoes are not peeled; if you prefer a more refined sauce, peel tomatoes by dipping them into boiling water, then slipping off skins.
Formatted for MC7 08-09-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 95 Calories; 9g Fat (83.6% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 2 Fat.
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