1 Spanish onion; cut into
- 1/4" dice
4 cl Garlic; thinly sliced
3 oz Virgin olive oil
4 tb Fresh thyme -OR-
2 tb Dried thyme
1/2 md Carrot; finely shredded
54 oz Crushed tomatoes (2 cans);
- mixed well with juices
Salt; to taste
Saute the onion and garlic in the olive oil over medium heat until
translucent, but not brown (about 10 minutes). Add the thyme and
carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil,
lower the heat to just bubbling, stirring occasionally for
30 minutes. Season with salt to taste. Serve immediately, or set
aside for further use. The sauce may be refrigerated for up to one
week or frozen for up to 6 months.
