How to Make Oregano and Thyme Pasta Sauce

This is an easy, chunky, one pot sauce that makes 4.5 cups, and freezes beautifully. It is a bit tangier and sweeter than the traditional sharp/bitter sauces. Enjoy!

Ingredients

1 medium onion (white, yellow) - diced
2 tablespoons olive oil (good quality)
Salt and pepper to taste
1- 2 tablespoons dried garlic; or 1 - 2 cloves if fresh
2 14-oz cans of tomatoes, stewed
1 small can tomato paste
Oregano - generous serving
Thyme - generous serving
Bay leaf

Steps

1
Cook onion in olive oil on med-low heat until the onion is translucent, but not brown ( about 5 minutes), stirring occasionally.
2
Add a bit of salt and pepper.

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3
Add chopped garlic.
4
Add the stewed tomatoes and tomato paste. Crush the tomatoes gently with a potato masher (in the pot).
5
Shake in a generous helping of oregano and thyme, a bit more salt and pepper, and add a bay leaf.
6
Stir well. Let simmer (partly covered) on low heat for 50 minutes, stirring occasionally
7
Taste, and add a bit more salt/pepper if it needs it. If it tastes bitter at all, add a pinch of sugar and stir.
8
Finished.

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