Tomato Sauce

Ingredients

• 1/3 cup olive oil


• 1 onion, 1/4-inch dice


• 4 garlic cloves, peeled and thinly sliced


• 3 tbsp chopped fresh thyme leaves, or 1 tbsp dried thyme


• 1/2 medium carrot, finely grated


• ½ kg steamed, peeled whole tomatoes, crushed by hand and juices reserved


• salt



Method

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.