Ingredients
- 6 tablespoons virgin olive oil
- 225 grams (8 ounces) Spanish onion, diced
- 4 cloves garlic, thinly sliced
- 2 teaspoons fresh thyme leaves (or ½ teaspoon dried)
- 4 teaspoons fresh basil leaves (or 1 teaspoon dried)
- 85 grams (3 ounces) red bell pepper, diced
- 1.3 kilograms (1 pound and 14 ounces) skinless plum tomatoes, crushed by hand
- 1 tablespoon sugar
- Salt to taste
Make it step by step
- Heat the oil in a saucepan over medium heat until it shimmers.
- Add the onions and garlic, and sauté them for about 2 minutes until the onions are translucent.
- Add the thyme, basil and bell pepper. Cook 5 minutes more.
- Add the tomatoes and sugar. Bring to a boil and then lower to a light simmer, stirring occasionally for 30 minutes.
- Season with salt to taste.
- Serve hot by ladling over pasta, seafood or rice.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.