Ingredients
- 6 tablespoons virgin olive oil
- 1 Spanish onion, cut into 1/4-inch dice
- 4 cloves garlic, thinly sliced
- 4 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- ½ medium carrot, finely shredded
- 2 28-ounce cans of tomatoes, crushed by hand and mixed well with their juices
- Salt, to taste
Directions
1. Place oil into a sauce pan with onions and garlic, and cook over medium heat until translucent but not brown (about 10 minutes). Add the thyme and carrot; cook 5 minutes more. Add the tomatoes. Bring to a boil and then lower the heat to just bubbling, stirring occasionally for 30 minutes. |
2. Season with salt to taste. Serve immediately or set aside for further use. The sauce may be refrigerated for up to 1 week or frozen for up to 6 months. |