Ingredients
- 1 Spanish onion, cut into 1/4-inch dice
- 4 cloves garlic, thinly sliced
- 3 ounces virgin olive oil
- 4 tablespoons fresh thyme (or 2 tablespoons dried)
- 1/2 medium carrot, finely shredded
- 2 (28-ounce) cans of tomatoes, crushed and mixed well with their juices
- Salt, to taste
Directions
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.
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By Toscacat
on October 18, 2011
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I think this is a great sauce. I do, however, think that the sauce benefits from a run through the food mill. I run the tomatoes through a food mill as I add them to the onion/carrot mixture. The carrots are essential. They sweeten the sauce and give it a lovely color. Be certain the peel the bitter outer layer of the carrot. I love thyme in the sauce, finished with fresh basil when served.
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