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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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½ Spanish onion, cut into ¼ inch dice
2 to 3 cloves garlic, thinly sliced
3 ounces virgin olive oil
2 tablespoons fresh thyme, or 1 tablespoons dried
½ medium carrot, finely shredded
28 ounce can of tomatoes, crushed and mixed well with their juices or
28 ounce can of tomato sauce
salt, to taste
Sauté 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 more minutes. 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.