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.
- 2 tsp. olive oil
- 3/4 cup finely chopped onion
- 3 cloves garlic, minced
- 1/8 tsp. crushed red pepper flakes
- 5 ripe medium tomatoes, seeded and chopped (6 cups)
- 2 tsp. chopped fresh thyme
1. In Dutch oven, heat oil over medium heat. Add onion, and cook, stirring often, until softened, 1 to 2 minutes.
2. Add garlic and crushed red pepper; cook, stirring, 30 seconds.
3. Add tomatoes and thyme.
4. Increase heat to medium-high and bring to a simmer.
5. Reduce heat to medium-low and simmer, uncovered, until tomatoes are saucy and have thickened slightly, 20 to 25 minutes, stirring occasionally.
6. 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.)
- Calories: 110
- Carbohydrate Content: 19 g
- Fat Content: 4 g
- Fiber Content: 4 g
- Protein Content: 3 g
- Sodium Content: 180 mg