INGREDIENTS
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1/4 cup extra-virgin olive oil
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1 Spanish onion (1/4-inch dice)
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4 cloves garlic (thinly sliced)
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3 tablespoons chopped fresh thyme leaves (or 1 tablespoon dried thyme)
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1/2 medium carrot (finely grated)
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2 cans peeled whole tomatoes (28 ounces each, crushed by hand, juices reserved)
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salt and freshly ground black pepper to taste