This recipe is part of the recipe for Chiles Rellenos

Makes about 2 cups

1-1/2	pounds tomatoes, peeled and seeded
1	medium white onion, chopped
1	clove garlic, chopped
2	tablespoons vegetable oil
1-1/2	cups chicken broth
1/2	teaspoon dried thyme leaves, crushed
1/4	teaspoon salt

Place tomatoes, onion and garlic in blender; process until smooth.
Heat oil in deep, large skillet over medium heat until hot. Add tomato mixture; cook and stir 5 minutes.
Stir broth, thyme and salt into skillet. Bring to a boil over high heat. Reduce heat to medium-low. Cook and stir 10 to 15 minutes until sauce has thickened slightly. Remove from heat; set aside.

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