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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Makes 4 Cups Ingredients:
1/4 cup extra virgin olive oil |
1 spanish onion, cut into 1/4 inch dice |
4 garlic cloves, thinly sliced |
3 tablespoons fresh thyme, chopped |
1/2 medium carrot, finely shredded |
2 (28 ounce) cans whole tomatoes |
salt |
Directions:
1. 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, 8 to 10 minutes. Add the thyme and carrot and cook until the carrot is quite soft, about 5 minutes.
2. Add the tomatoes, with their juice, and bring to a boil, stirring often. Lower the heat and simmer until as thick as hot cereal, about 30 minutes. Season with salt. The sauce can be refrigerated for up to 1 week or frozen for 6 months.
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