In a 3-quart saucepan
, heat the olive oil over medium heat. Add the onion and garlic, cook until soft, and light golden brown, about 8 to 10 minutes. Add the thyme
and carrot, and cook 5 minutes more, until the carrot
is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer
for 30 minutes until as thick as hot cereal
. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
Yield: 4 cups=