1 tbsp. olive oil
1/2 c. finely chopped onion
1 clove garlic, peeled & minced
1 (28 oz.) can Italian plum tomatoes
1/4 tsp. dried oregano
1/4 tsp. dried thyme
1 tbsp. freshly squeezed lemon juice
1 tbsp. pesto sauce
Kosher salt & freshly ground black pepper to taste

Heat oil in medium saucepan over moderate heat. Stir in onion and garlic and cook, stirring occasionally, until translucent (about 3 minutes). Stir in tomatoes, oregano and thyme; reduce heat to low and simmer, uncovered, about 15 minutes, stirring frequently to break up tomatoes. Stir in lemon juice, pesto sauce, salt and pepper. Makes 3 cups. Store in refrigerator or freezer. Nutrients (per 1/4 cup serving) : 40.2 calories, 1 gram protein, 2.7 grams fat, 0.2 mg cholesterol, 1 gram fiber, 126 mg sodium.