Ingredients
1 can (28 ounces) whole peeled tomatoes
1 cup diced white onion
1 jalapeno, quartered (seeded, if desired)
Coarse salt and ground pepper
1 tablespoon vegetable oil
1/4 cup fresh thyme leaves
1 teaspoon white vinegar
Pinch of sugar
Preparation
In a blender, combine tomatoes, onion, and jalapeno. Puree until smooth. Season with salt and pepper. In a medium pot, heat oil over high until shimmering. Add tomato mixture and simmer, stirring, until thickened, 5 to 10 minutes. Remove from heat and stir in thyme, vinegar, and sugar. Season to taste with salt and pepper.
