2 tablespoons olive oil
2 large onions, chopped
4 cloves garlic, chopped
1 28-oz. can whole peeled tomatoes (or fresh tomatoes)
3 1/2 cups low-sodium chicken broth or vegetable broth
1 teaspoon dried thyme
salt and pepper
Directions
Heat the oil in a large saucepan over medium-high heat. Add the onions and garlic and cook, stirring often, until softened, 5 to 7 minutes.
Add the tomatoes (with their juices), broth, thyme and 1/2 teaspoon each of salt and pepper. Simmer, stirring occasionally, until slightly thickened, about 15 to 20 minutes.
Working in batches, in a blender, puree the mixture until smooth.
Serves 4.
Photo courtesy of 101cookbooks.org
No comments:
Post a Comment