Thyme is best cultivated in a hot, sunny location with well-drained soil. Greeks and Romans are believed to have added this herb directly to their baths, and oil extracts were used to make bath and massage oils. Nowadays thyme is sold both fresh and dried, but it retains its flavor on drying better than many other herbs. When cooking with thyme, be sure to add it early so the oils and flavor have time to be released. Thyme is also a great complement for many vegetables, including tomatoes and roasted potatoes. Many grilled and oven roasted fish recipes call for thyme, and it can be easily combined with sage and rosemary. When you grill, you get the best results if you marinate the meat with thyme and other herbs together with good quality Italian olive oil for a few hours before grilling. Thyme has also medicinal uses – a tea made by infusing the herb in water can be used for coughs and bronchitis.
Ingredients:
1 onion, sliced
3-5 garlic cloves, minced
olive oil
1 red bell pepper, sliced
1 can of chopped tomatoes
2 small cans of tomato puree
2-4 tbsp water
freshly ground black pepper
a pinch of sugar and salt
dry thyme
2 cans of tuna in olive oil
Instructions:
Heat olive oil in a pan and saute the onion and garlic for a few minutes until the onion becomes golden. Add the chopped tomatoes, the tomato puree and a couple tablespoonfuls of water. Let the mixture simmer for ca. 10 minutes, then add the sliced bell pepper. Season with freshly ground black pepper, sugar and salt, and plenty of dry thyme. Just before serving, add the tuna – 1 can drained, and the other with oil. Check the taste, and serve immediately with gnocchi.
The Foodies 