Simple Marinara
revised 03/20/2005 11:27 pm pst

• 1 28-oz can peeled whole San Marzano tomatoes (try Italbrand)
• 1/2 yellow onion, finely chopped
• 2-3 cloves garlic, finely chopped
• 1/4 teaspoon thyme
• Kosher or sea salt to taste
• 2-4 tablespoon extra-virgin olive oil

1. Pour olive oil in a saucepan (at least 2-quart capacity) over medium heat. Add in garlic, onion, pinch of salt and cook until onion turns transparent.

2. Hand-crush canned tomatoes while adding them one by one in saucepan. Bring up heat to med-hi and gradually pour in packing juice with basil leaves if included.

3. Add in thyme. Partially cover, lower heat, and simmer for at least 20 minutes or until desired thickness is achieved. Stir occasionally.

4. Add more salt to taste. Top with 1-2 tablespoon olive oil, stir, remove from heat.