INGREDIENTS
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¼ cup extra-virgin olive oil
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1 large onion, cut in ¼ inch dice
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4 garlic cloves, thinly sliced
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3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
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½ medium carrot, finely shredded
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2 28-ounce cans peeled whole tomatoes, crushed by hand and juices reserved
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Kosher salt to taste