Recipe information
Yield
Makes 2 1/4 cups Servings
Ingredients
1
tablespoon olive oil
1
cup (scant) finely chopped onion
1
garlic clove, minced
2
14-ounce cans diced tomatoes in juice
1
tablespoon sugar
1
/2 teaspoon dried thyme
1
/2 teaspoon coarse kosher salt
1
/4 teaspoon black pepper
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Preparation
Heat oil in medium saucepan over medium heat. Add chopped onion and garlic; cook until onion is soft and translucent, stirring often, about 4 minutes. Add diced tomatoes with juice, sugar, thyme, salt, and black pepper. Cook over medium-high heat until almost all liquid evaporates and mixture is reduced to about 2 1/4 cups, stirring occasionally, about 10 minutes. Cool.