Ingredients
- 1/4 cup extra virgin olive oil
- 1 spanish onion, chopped in 1/4 inch dice
- 4 garlic cloves, peeled and thinly sliced
- 3 tbs chopped fresh thyme leaves, or 1 tbs dried
- 1/2 medium carrot, finely shredded
- 2 (28-ounce) cans peeled whole tomatoes, crushed by hands and juices reserved
- Salt, to taste
Directions
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In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and 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 1 week in the refrigerator or up to 6 months in the freezer. Yield: 4 cups