Add the minced garlic and fry for a few seconds until fragrant, mixing frequently.
Add the chopped onions and cook until the onions just start to become translucent (be sure not to burn or over-cook the onions).
Add dried red crushed peppers and fresh thyme leaves and cook for about 30 more seconds.
Add all the chopped tomatoes and adjust heat to maintain a gentle simmer.
Cook with a gentle simmer for about 1 hour (or until desired sauce consistency is achieved). The sauce will reduce by about 1/2 or until it has a thick sauce-like consistency. Note that this time may vary depending on how juicy your tomatoes are.
About half way through the reducing step (or after 20 minutes), add in the chopped basil and mix in.
Season with salt and freshly ground black pepper to taste. Depending on the sweetness and acidity of your tomatoes, you may need to add a slight amount of sugar to taste (since fresh tomatoes from the garden were used to develop this recipe, no sugar was added).
Once the sauce is reduced and reaches desired consistency, use immediately or cool and store in the fridge. This sauce also freezes well. This sauce can be used with pasta, pizza, eggplant Parmesan, lasagna, as a dipping sauce, or anything Italian!
Notes
Thyme Springs - Run two fingers down the stem in the opposing direction of the leaves and they will easily fall off.