2 cups finely chopped onions
3 garlic cloves, minced
2 14-ounce cans diced tomatoes in their juice
2 & 1/2 tablespoons sugar
3 tablespoons fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
- Heat the oil in a saucepan over medium heat. Add the onion and garlic, and cook until the onion is very soft and translucent, stirring often, about 8 to 10 minutes.
- Add the tomatoes with their juice, the sugar, thyme, salt, and black pepper. Cook over medium heat stirring occasionally, until most of the liquid has evaporated. This should take about 25 minutes.
- Cool and refrigerate.