Yield: 4 cups

1/4 cup extra-virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tbsp. chopped fresh thyme leaves, or 1 tbsp. dried
1/2 medium carrot, finely shredded
2 (28 oz.) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt

In a 3-qt. 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.

*Note: This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.