Pasta Sauce

Heat olive oil in large enameled or teflon coated pan over medium heat. Metal pans affect taste, and aluminum is a definite NO NO. Puree garlic (and onion) in food processor or blender. Lightly brown garlic (and onion) puree in olive oil. Add tomatoes and tomato paste. (To get tomato paste out of can: remove both top and bottom with can opener and let the past slide out of the can. Much easier than trying to scoop it out.) Stir well. Lower heat when sauce begins to simmer. Stir with a wooden spoon every 10 to 15 minutes to prevent burning. If using home canned tomatoes, crush tomatoes against side of pan while cooking. Cook for about 1 hour. Add pepper and thyme during last 10 minutes of cooking. The timing is important here-- add the thyme earlier and you'll lose it's flavor, add the pepper earlier and it drowns out all the other flavors. To make pizza sauce, double tomato paste.