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Categories:Viewed: 17 - Published at: 9 years ago
Ingredients
- 1 Spanish onion, diced
- 4 garlic cloves, minced
- 6 tablespoons virgin olive oil
- 4 tablespoons fresh thyme
- 1/2 medium carrot, grated
- 2 (28 ounce) cans tomatoes, crushed and mixed well with their juices
- salt, to taste
Method
- saute 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.
- serve immediately.
- the sauce may br refrigerated for up to one week or frozen for up to 6 months.
