3 tablespoons chopped fresh thyme leaves or 1 tablespoon dried
1⁄2 medium carrot, finely shredded
1 28-ounce can peeled whole tomatoes, crushed by hand, with their juices
Salt to taste
Instructions
Heat the oil in a 3-quart saucepan 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 more minutes, 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 the sauce is as thick as hot cereal. Season to taste.
Serving
Suggestions
This sauce keeps for 1 week in the refrigerator and up to 6 months in the freezer.
Originally Submitted
5/2/2008
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