© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: aHardDaysNight
Servings: 6 cups
The sauce may be refrigerated for up to one week or frozen for up to 6 months.
1 Spanish onion, diced
4 garlic cloves, minced
6 tablespoons virgin olive oil
4 tablespoons fresh thyme
½ medium carrot, grated
2 28 ounce cans tomatoes, crushed and mixed well with their juices
salt, to taste
Sauté the onion and garlic in the olive oil over medium heat until translucent, but not brown. Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat and simmer for 30 minutes.
Season with salt to taste, and serve immediately.