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=
1 cup basic tomato sauce, recipe follows
In a 12 to 14-inch skillet, heat the olive oil over high heat until smoking. Add the onions, garlic, and jalapenos and cook until wilted and starting to brown, about 4 to 5 minutes. Add the mushrooms and cook over high heat for 10 minutes, until well-browned. Add the tomato sauce and season with salt and pepper. Cook for 5 minutes more, add the scallions, and then serve immediately with grilled peasant bread.