10 tomatoes (about 2-1/2 lbs.)
3 tablespoons vegetable oil
1 medium onion, minced
3 cloves garlic, crushed
1/2 teaspoon dried thyme leaves
1/2 cup fresh coriander, basil, or tarragon leaves, chopped fine
1. Bring a large pot of water to a boil. Dip the tomatoes in the boiling water and slip off the skins. Cut the tomatoes in half and squeeze out the seeds and juice. Chop the pulp into small dice.
2. In a heavy saucepan, heat the oil and saute the onion and garlic until softened. Add the tomatoes and herbs and simmer over moderate heat until the liquid has evaporated, about 20 to 25 minutes. Stir occasionally to prevent sticking. Remove from heat and serve at room temperature. This recipe makes about 2-1/2 cups.