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Servings Per Recipe: 1
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Heat the oil in a large saucepan medium heat. Add the onion, garlic, 1/2 teaspoon salt, and Mi teaspoon pep- per, and cook until softened, about 5 minutes.
Add the tomatoes with their juice and the thyme; simmer, stirring occasionally, until the sauce has thickened, 20 to 25 minutes. The sauce can be frozen up to 2 months.
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