Ingredients
1/4 cups Olive Oil, Extra-Virgin- 1 medium Onion 1/4-inch dice
- 4 cloves Garlic peeled and thinly sliced
- 3 tbsp Thyme, Fresh chopped
1/2 medium Carrot finely grated- 56 oz Tomatoes, canned, whole (in juice) crushed by hand and juices reserved
- 1 pinch Salt
Steps
- 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, about 8 to 10 minutes. Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
- 2 When ready to use, the cooked pasta should be added to a saucepan with the appropriate amount of sauce. Garnish with basil leaves and cheese, if using.