Ingredients
- 1/4 cup extra-virgin olive oil
- 1 cup large onion, cut in 1/4 inch dice
- 4 cup garlic cloves, thinly sliced
- 3 tablespoon fresh thyme leaves, or 1 tablespoon dried
- 1/2 tablespoon medium carrot, finely grated (preferably carrots with tops, which can be left unpeeled)
Preparation
Baking Directions:
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, 8-10 minutes, stirring occasionally.
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.
Reduce the heat and simmer for about 30 minutes.
Taste and adjust seasoning.
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