Time: 50 min.
Complexity: easily
Servings: 16
Quantity: 4 tbsp.

Tomato sauce is typically eaten with meat and vegetables, but it's especially popular as a pasta sauce. Tomatoes have a rich flavor, high water content, and soft flesh, making them a wonderful sauce. This recipe makes it easy to use tomatoes that aren't suitable for other dishes—overripe, cracked, or bruised ones. Furthermore, the sauce made from these tomatoes is sweeter and more flavorful.

Ingredients:

• 8 medium tomatoes, overripe and cracked or bruised
• 1/4 cup olive oil
• 4 cloves garlic, thinly sliced
• 1/4 medium onion, diced (about 3 tbsp)
• 3 sprigs of fresh thyme
• 1 small bunch of fresh basil, leaves chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

tomatoes, garlic, onions, thyme, basil, tomato sauce

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Preparation:

Step 1
• Trim off any bruised, cracked, or moldy parts of the tomatoes and discard. Coarsely chop the tomatoes, reserving any juice.
Step 2
• Heat oil in a medium saucepan over medium-high heat. Sauté the garlic and onion, stirring, until golden brown, about 5 minutes. Add the tomatoes and about half the juice (discard the rest), thyme, and basil leaves, and bring to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens, 25 to 30 minutes.
Step 3
• Remove and discard the thyme sprigs. Stir in 1.5 teaspoons of salt and season with pepper to taste. Serve immediately or store the sauce, covered, in the refrigerator for up to three days or in the freezer for up to two months.

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