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Food Goddess Archives
Basic Tomato Sauce
1 Spanish onion, diced
4 cloves thinly sliced garlic
3 ounces virgin olive oil
4 T fresh thyme (or 2 T dried)
1/2 shredded carrot
2 -- 28 oz. Cans of crushed tomatoes
Salt to taste
Saute onion and garlic in olive oil over medium heat until translucent but not browned. (Maybe
10 minutes?) Add thyme and carrot and cook 5 minutes more. Add tomatoes. Bring to a boil,
lower heat to just barely bubbling, stir occasionally and cook for 30 minutes.
Season with salt to taste. May be frozen up to 6 months.
