Basic Tomato Sauce

Makes 4 Cups

• Ready In: 50 mins
• Serves: 6-8
• Yields: 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.