Quarter the tomatoes and blend to extract the juices. Strain the tomato juice into a small pan and add the garlic and thyme. Bring to the boil. Reduce the heat to a simmer and cook until the liquid is reduced to half.
Remove from the heat, strain the juice again and leave to cool.
Whisk the olive oil, season and add a pinch of sugar if necessary.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).