Instructions: In a heavy 5-quart saucepan cook garlic in oil over moderate heat, stirring, until golden and add onion and red pepper flakes. Cook mixture, stirring, until onion is softened and add tomato puree, thyme, and salt and pepper to taste. Simmer sauce, stirring occasionally, 35 minutes, or until thickened slightly. Sauce may be made 3 days ahead and chilled, covered.

Makes about 6 cups.

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