- 1 cup (scant) finely chopped onion
- 2 14-ounce cans diced tomatoes in juice
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon black pepper
Heat oil in medium saucepan over medium heat. Add chopped onion and garlic; cook until onion is soft and translucent, stirring often, about 4 minutes. Add diced tomatoes with juice, sugar, thyme, salt, and black pepper. Cook over medium-high heat until almost all liquid evaporates and mixture is reduced to about 2 1/4 cups, stirring occasionally, about 10 minutes. Cool.