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Basic Tomato Sauce


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  • 1/4 cup extra virgin olive oil
  • 1 Spanish onion, cut into 1/4" diced pieces
  • 4 cloves garlic, thinly sliced
  • 3 tbsp. chopped fresh thyme
  • 1/2 medium carrot, finely shredded
  • 2 28 oz cans crushed tomatoes
  • salt to taste



Step 1

in a 3 quart saucepan, heat oil over medium heat. add onion and garlic and cook until soft and light golden brown, 8 to 10 mins. add thyme and carrot and cook until carrot is soft, about 5mins. add tomatoes, with their juice, and bring to a boil, stirring often.

lower the heat and simmer until as thick as hot cereal, about 30 mins. season with salt. can be refridgerated for up to 1 week or frozen for 6 mnths.


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