Ingredients
- 1/4 cup oil (extra-virgin olive oil)
- 1 large Spanish onion, chopped into 1⁄4-inch dice
- 4 garlic cloves, peeled and thinly sliced
- 3 tablespoons chopped fresh thyme leaves (or 1 tablespoon dried)
- 1/2 medium carrot, finely shredded
- 1 can (28-ounce) whole tomatoes (crushed by hand, with their juices)
- Salt to taste
How to Make
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Step 1: Heat the oil in a 3-quart saucepan 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 more minutes, until the carrot is quite soft. Add the tomatoes and juice, and bring to a boil, stirring often. Lower the heat and simmer for 30-40 minutes until the sauce is as thick as hot cereal.
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Step 2: Season to taste with salt.
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Step 3: This sauce keeps for 1 week in the refrigerator and up to 6 months in the freezer.
We hope you enjoy this recipe!
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