Recipe: Chunky Tomato Sauce (microwave)

CHUNKY TOMATO SAUCE

3 tablespoons olive oil
1 medium onion, coarsely chopped
3 garlic cloves, minced
3 pounds ripe tomatoes, chopped or 4 cups canned whole tomatoes with juices
3 tablespoons chopped parsley
1 1/2 teaspoons sugar (or to taste)
2 tablespoons chopped fresh oregano
(or 2 teaspoons dried oregano, crumbled)
2 tablespoons chopped fresh basil or 1 tablespoon dried basil, crumbled
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon black pepper, freshly ground
salt (to taste)

In a 3-quart microwavable casserole, combine the oil, onion, and garlic. Microwave on High for 3 to 4 minutes, or until the onion is tender.

Stir in the tomatoes. (Break up the tomatoes with the back of a spoon, if using canned.) Microwave on High for 6 minutes, or until the sauce is just boiling.

Add parsley, sugar, oregano, basil, thyme, and pepper, stirring well to combine. Microwave on High for 8 minutes, or until the sauce is thickened slightly. Rotate and stir once during cooking.

Let stand for 5 minutes before serving. Adjust seasonings, adding salt to taste.

If a smoother sauce is desired, cool slightly and put through a food mill or pulse several times in a food processor.

Makes about 6 cups of sauce
Source: Quick Harvest: A Vegetarian's Guide To Microwave Cooking by Pat Baird