|Tomatoes||1 1⁄2 Pound, peeled, seeded (675 Gram)|
|White onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), chopped|
|Lard/Vegetable oil||30 Milliliter (2 Tablespoon)|
|Chicken stock/Broth||375 Milliliter (1 1/2 Cups)|
|Dried thyme||1⁄4 Teaspoon (1 Milliliter)|
|Salt||1⁄4 Teaspoon (1 Milliliter)|
1. Place tomatoes, onion and garlic in blender container; process until smooth.
2. Heat lard in deep 10-inch (25-cm) skillet over medium heat until hot. Add tomato mixture; cook and stir 5 minutes.
3. Stir stock, thyme and salt into skillet. Heat over high heat to boiling; reduce heat to medium-low. Cook, stirring frequently, until sauce is slightly thickened, 10 to 15 minutes. Remove from heat.