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 smlabadie
royal oak, MI
on October 30, 2010
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Actually, this was delicious. The only thing I adjusted was I added a sprig of rosemary while the sauce was cooking. That was a GREAT decision...so yum. I also have made the recipe with chopped romas rather than the canned tomatoes. I added a little bit of red wine and a little water to make up for the missing liquid, and that turned out great as well.
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