1 medium onion, diced
3 minced cloves of garlic
1 tbsp olive oil
8 oz can of tomato sauce
6 oz can of tomato paste
28 oz can of whole tomatoes
2 14 oz cans of fire roasted diced tomatoes
2 cups water
2 cups chicken broth
2 tsp salt
1/2 tsp pepper
1-1/2 cups of heavy cream
1/4 cup parmesan cheese
In a large pot, add olive oil and onion and cook till onion is almost clear. Add the garlic and cook 2 more minutes.
Add tomatoes, sauce, paste, water and chicken broth. Bring to a boil, cover and simmer for about 30 minutes.
In a blender or food processor (or you can use an immersion blender), puree the mixture until you reach your desired consistency – we like it a bit chunky.
Add the heavy cream, parmesan cheese and more salt and pepper if you think it needs it. Let it simmer for 5 more minutes and serve.
Thyme In The Kitchen 