In large pan, saute the onion and garlic in the oil for about 5 minutes. Chop the tomatoes coarsely, and add with the juices to the onion. Add the salt, basil, thyme, and pepper. Cook, covered, 10 minutes; stir and cook, uncovered, for an additional 20 to 25 minutes. If you wish to thicken the sauce, add 3 ounces of tomato paste and an equal amount of water at the start of cooking.
Per Serving: 170 Calories (69.2T from fat); 14g Fat (2g Sat, 10g Mono, 1g Poly); 2g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 828mg Sodium. Food Exchanges: 2 Vegetable; 2 1/2 Fat.