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“I make this about every 2 months, double the batch and freeze. Its great for pasta, or a tomato base for pizza's.”
READY IN:
1hr
YIELD:
6 cs.
UNITS:
US

Ingredients Nutrition

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.

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