Ingredients

• 8 medium overripe and cracked or bruised tomatoes
• 1/4 cup extra-virgin olive oil
• 4 cloves garlic, sliced
• 1/4 medium onion, diced (about 3 tablespoons)
• 3 sprigs fresh thyme
• 1 small bunch fresh basil, leaves chopped
• Kosher salt and freshly ground black pepper

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Instructions

1. Trim away the bruised, cracked or moldy parts of the tomatoes and discard. Roughly chop the tomatoes, reserving their juices, and set aside.
2. Heat the oil in a medium saucepan over medium-high heat. Cook the garlic and onion, stirring, until lightly browned, about 5 minutes. Add the tomatoes with about half of their juices (discard the rest), thyme and basil leaves and bring to a boil. Reduce the heat and simmer, uncovered, until thickened, 25 to 30 minutes.
3. Remove and discard the thyme sprigs. Stir in 1 1/2 teaspoons salt and add pepper to taste. Serve immediately or store, covered, in the refrigerator for up to 3 days or in the freezer for up to 2 months.