- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- coarse salt and fresh black pepper
- 5-6 cups San Marzano tomatoes, diced, seeds removed
- 1/2 teaspoon dried thyme
- 1 + 1/2 cups vegetable or chicken broth
- 2 heaping tablespoons fresh chopped basil, plus more for serving
- 1/2 pound fresh ricotta cheese, for serving
- In a large, heavy-bottomed saucepan heat the oil over medium-low heat. Add onion and cook until tender. Add garlic and season well with salt and pepper, cook until fragrant.
- Add the tomatoes and thyme, turn heat up to medium and cook about 5 minutes, stirring often.
- Add broth and basil. Season again with salt and pepper. Bring to a simmer and cook 25 minutes.
- Puree with an immersion blender or carefully remove to a stand blender or food processor to puree until smooth (put a dish towel over the lid of the blender and hold down – the steam can blow the lid off).
- Return to pot and taste – season as needed.
- Serve with dollops of ricotta cheese and fresh basil.