1 Tbs butter
½ tsp Dried Thyme
½ tsp Dried Oregano
½ cup chopped onion
1 clove garlic, crushed and chopped
3 cups canned crushed tomatoes
3 cups chicken or vegetable broth
½ tsp Salt
½ tsp Freshly Ground Black Pepper
Heat the butter, thyme, and oregano in a pot over medium heat, and cook, stirring, until the butter is melted and the herbs are well coated.
Lower the heat slightly, add the onion and garlic and cook stirring frequently until the onion is translucent and beginning to brown at the edges, about 20 minutes.
Add the tomatoes, broth, salt and pepper.
Raise the heat to high, and bring the mixture to a boil for 1 minute.
Lower the heat to a simmer – you’ll have to adjust the heat a bit to make sure nothing scorches – and cook uncovered, stirring occasionally, until the mixture has reduced by about one-fourth.