Lemon Thyme Tomato Sauce With Chile Recipe

How to make it Put the garlic, chile flakes and thyme branches in a medium sauce pan with the salt. Cover with the olive oil and heat slowly. The garlic will sizzle gently and the oil will color with the red of the chiles. When the garlic is fragrant, (but before it's brown!) pour in the crushed tomatoes and mix well. Bring to a boil; then reduce heat to low and simmer for 15 minutes. Remove the sauce from the heat, take out the thyme branches and mix in the lemon zest. The sauce will have a lovely, glossy sheen from the oil and a bright lemony fragrance. Try it with a spoon and then serve as you wish!