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.
Step 2: Season to taste with salt.
Step 3: This sauce keeps for 1 week in the refrigerator and up to 6 months in the freezer.
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