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Pasta Sauce

2 28-oz cans crushed tomatoes OR 2 quart jars home canned tomatoes
6 oz can tomato paste
1 half head (not clove) of garlic
1 tablespoon olive oil
1/2 teaspoon ground black or white pepper
1/2 teaspoon thyme
1/2 onion (optional)

Heat olive oil in large enameled or teflon coated pan over medium
heat. Metal pans affect taste, and aluminum is a definite NO NO.
Puree garlic (and onion) in food processor or blender. Lightly
brown garlic (and onion) puree in olive oil. Add tomatoes and
tomato paste. (To get tomato paste out of can: remove both top
and bottom with can opener and let the past slide out of the can.
Much easier than trying to scoop it out.) Stir well. Lower heat
when sauce begins to simmer. Stir with a wooden spoon every 10 to
15 minutes to prevent burning. If using home canned tomatoes,
crush tomatoes against side of pan while cooking. Cook for about
1 hour. Add pepper and thyme during last 10 minutes of cooking.
The timing is important here-- add the thyme earlier and you'll
lose it's flavor, add the pepper earlier and it drowns out all the
other flavors. To make pizza sauce, double tomato paste.

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