1    Spanish onion diced
    4    cloves garlic thinly sliced or minced
    3    ounces virgin olive oil
    4    tablespoons fresh thyme (or 2 T dried)
   1/2   medium carrot finely shredded
    2    28 ounce cans tomatoes, crushed and mixed -- w/ their juices
   Salt -- to taste

Saute onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes).
Add the thyme and carrot and cook 5 minutes more.
Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes.
Season with salt to taste.
Serve immediately, or set aside for further use. The sauce may be refrigerated for up to one week or frozen for up to 6 months.

Yield: 6 cups