Basic Tomato Sauce

Ingredients

• 0.5 medium carrots shredded finely
• 4 tablespoons thyme leaves dried fresh or 2 tablespoons
• 4 cloves garlic thinly sliced
• 1  onion spanish cut into 1/4-inch dice
• 6 servings salt to taste
• 56 ounce tomatoes mixed with their juices crushed well canned
• 3 ounces virgin olive oil 

Equipment

Directions

1. Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes).
2. Add the thyme and carrot and cook 5 minutes more.
3. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste.
4. 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.