Ingredients

• 1 each Spanish Onion, cut into 1/4″ diced
• 4 cloves Garlic, Fresh, thinly sliced
• 1⁄4 cup Extra Virgin Olive Oil
• 3 Tbsp. Thyme Leaves, Fresh
• 1⁄4 medium Carrot, finely shredded
• 2 28 oz Cans Tomatoes, Canned, crushed and mixed well with their juices
• – Salt, Kosher

Instructions

1. Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes).
2. Add the thyme and carrot and cook 5 minutes mores.
3. Add the tomatoes. Bring to a boil; lover the heat to just bubbling, stirring occasionally for 30 minutes.
4. Season with salt to taste.
5. Serve immediately.