¼ cup olive oil
1 onion, cut into ¼ inch dice
4 cloves garlic, thinly sliced
3 tablespoons chopped fresh thyme or 11/2 teaspoons dry
½ medium carrot, finely shredded
About 28 ounces of tomatoes with their juice or 2, 28 oz. cans
Salt
In a 3-quart or larger saucepan, heat the oil, add the onion, garlic and cook until brown, about 8 to 10 minutes. Add thyme and carrot and cook until carrot is soft, about 5 minutes. Add tomatoes and bring to a boil. Stir often. Cook 30 minutes or until thick as hot cereal, about 30 minutes. Season with salt.