2 large heirloom tomatoes
1 can of San Marzano peeled tomatoes
2 tablespoons of grass-fed/organic butter (can replace with olive or hemp oil to make vegan)
1 large red onion, chopped
3 cloves of garlic
1 teaspoon sea salt
1 teaspoon cracked black pepper
A few sprigs of fresh thyme leaves or 1 teaspoon of dried thyme
Optional: 2 tablespoons of chevre goat cheese, crushed red pepper

Heat heavy-bottomed pot. When hot, add butter or oil and lower heat. Then add chopped onions and garlic. Saute for about a minute or until onions are soft/translucent. 

Add fresh or dried thyme, salt, pepper, red pepper, chopped tomato and canned tomato. Lower heat to a simmer. Let simmer with lid slightly ajar for 30-40 minutes or until fresh tomatoes are tender.

Blend with an immersion blender or blend in batches with a blender/Vitamix. Return to pot and add chevre goat cheese for extra creaminess. (But you certainly don’t need it!)

Serve hot!