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In a large saucepan or an enamel cast iron pot, add the Onion and cook for 5 to 10 minutes until they turned light golden brown.
Add the garlic, when fragrant add the tomatoes, tomato puree, thyme and basil.
Bring to boil and immediately reduce to low heat and let simmer uncovered for 45 to and hour ½ depending how acid your tomatoes are.
Adjust the seasoning and add your tomatoes are still a bit acid a touch of sugar only if necessary.