This tomato sauce is quick and easy. Great for use in any recipe that you would use a jarred tomato sauce.
Heat olive oil in a large sauce pan over medium heat. Add onions, allow to cook for 1-2 minutes. Add garlic, cook and stir for 2-3 minutes. Turn heat down if onions and garlic begin to brown. Add oregano and thyme, cook for 1 more minute.
Add tomato sauce, diced tomatoes and vinegar. Bring to a boil. Add salt and pepper.
Reduce heat to a medium low and allow to simmer for 25 minutes, stirring occassionally.
Remove sauce from heat, pour into a blender 2/3s full. (Be careful not to over fill or the hot liquid may overflow the blender)
Blend to a smooth consistency. Serve immediately or cool and freeze for up to 6 months. Will keep in the refrigerator for 1 week.
For a chunky tomato sauce omit the blending.