 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
I make this about every 2 months, double the batch and freeze. Its great for pasta, or a tomato base for pizza's. Ingredients:
1 spanish onion, cut 1/4 inch dice |
4 cloves garlic, thinly sliced |
3 ounces virgin olive oil |
4 tablespoons fresh thyme or 2 tablespoons dried thyme |
1/2 medium carrot, finely shredded |
2 (28 ounce) cans crushed tomatoes, with their juices |
salt |
Directions:
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 more.
3. Add the tomatoes.
4. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes.
5. Season with salt to taste.
6. Serve immediately, or set aside for future use.
7. The sauce may be refrigerated for up to one week or frozen for up to 6 months.
|
|