Ingredients
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1/4 cup extra virgin olive oil
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1 Spanish onion, chopped into 1/4 inch dice
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4 cloves garlic, peeled and thinly sliced
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2 (28 ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
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salt, to taste
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1/2 medium carrot, finely shredded
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3 tablespoons chopped fresh thyme leaves or 1 tablespoon dried thyme
Instructions
- In a 3-quart saucepan, heat theolive oil oover medium heat.
- Add the onion and garlic and cook until soft and light golden brown, about 8-10 minutes.
- Add the thyme and the carrot and cook 5 minutes more, until the carrot is quite soft.
- Add the tomatoes and juice and bring to a boil, stirring often.
- Lower the heat and simmer for 30 minutes, until as thick as hot cereal.
- Season with salt and serve.
- This sauce holds one week in the refrigerator or up to 6 months in the freezer.