Ingredients

1⁄4 cup 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 28-ounce can peeled whole tomatoes, crushed by hand, with their juices
Salt to taste

Instructions

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 minutes until the sauce is as thick as hot cereal. Season to taste with salt. This sauce keeps for 1 week in the refrigerator and up to 6 months in the freezer. (Published 2003)