Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Spanish onion, cut into
1/4 -inch dice
4 Cloves garlic, thinly sliced
3 oz Virgin olive oil
4 tb Fresh thyme (or 2
TB dried)
1/2 md Carrot, finely shredded
2 28-ounce cans of tomatoes,
Crushed and mixed well with
Their juices

Salt, to taste

Saute 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 minutes more. 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.

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