Salsa Di Pomodoro Alla Napoletana

Blanch (scald) tomatoes, remove skin and remove stem base. Core tomatoes and cut into pieces. In a high saucepan, sauté diced onion and crushed garlic in hot fat until translucent. Add tomatoes and thyme leaves and cook at high temperature for 15 minutes. (Since the tomatoes splash a lot when boiling down, place a piece of kitchen paper or possibly a strainer on the saucepan. Season the sauce with salt, pepper and sugar.

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