INGREDIENTS
2 Tablespoons olive oil
1 sweet onion, sliced thinly
2 cloves garlic, smashed and chopped
16 San Marzano or plum tomatoes
1 Tablespoon dried oregano
1 Tablespoon dried basil
2 teaspoons dried thyme
1/2 teaspoon salt
1 pound shrimp, peeled OR tofu, pressed and cubed
pasta or rice

DIRECTIONS
Heat large covered saucepan or skillet over medium heat, add oil and onion. Stir to coat onion
with oil and cook until lightly caramelized. Add garlic and cook until soft, but not browned. Slice
tomatoes in half lengthwise, then crosswise into 1/2 inch pieces. Mix tomatoes into onion mixture
and cook covered over low heat until tomatoes have broken down into a thick, chunky sauce. Stir
in herbs and salt, cover, and cook over low heat until 15 minutes before you are ready to serve dinner.
Just before dinner, raise heat to medium-high, stir in shrimp, cover pan and cook until shrimp
are pink and opaque. Serve over pasta or rice. Cover and refrigerate leftovers.

Copyright © 2009 Stefanie Samara Hamblen