Ingredients
- 1/4 cup extra-virgin olive oil
- 1 Spanish onion, 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 grated
- 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
- Salt
- Spaghetti, cooked al dente
- Whole basil leaves, for garnish
- Grated Parmesan, (optional)
Directions
In a 3-quart saucepan, heat the olive oil 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 minutes more, 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 as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
When ready to use, the cooked pasta should be added to a saucepan with the appropriate
amount of sauce. Garnish with basil leaves and cheese, if using.
















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By RMinVA
Alexandria, VA
on January 07, 2013
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This is basically how I have been making my sauce for years, but something was always a bit "off" about it. I have tried a few other recipes, but was never 100% about the flavor profile and all of them have been missing that little bit of sweetness, and adding sugar wasn't the answer. After making this one, I now think they were all just over seasoned: I WANT to taste the tomatoes not all the herbs and spices. And I am absolutely amazed at what adding that bit of carrot did for the sweetness factor.
By pastrychef1
on January 05, 2013
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This is amazing, I added a couple more spices but it's still amazing.
By Mariliu_105
San Antonio, 83
on September 04, 2012
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Best quick sauce ever!
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