Categories: Pasta

Ingredients

• 1/4 cup olive oil
• 1 Spanish onion, cut into 1/4" dice
• 4 garlic cloves, thinly sliced
• 3 tbsp chopped fresh thyme
• 1/2 medium carrot, finely shredded
• Two 28-oz. cans whole tomatoes
• Salt

Directions

1. 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, 8 to 10 minutes. Add the thyme and carrot and cook until the carrot is quite soft, about 5 minutes.

2. Add the tomatoes, with their juice, and bring to a boil, stirring often. Lower the heat and simmer until as thick as hot cereal, about 30 minutes. Season with salt. The sauce can be refrigerated for up to 1 week or frozen for 6 months.

Email to a friend | Print this recipe | Back