BASIC TOMATO SAUCE C.B. borrowed and revised

1 medium onion, cut into 1/4" dice

4 cloves garlic, peeled and finely sliced. . . Has to be sliced as it imparts looks and a different taste

3 ounces good olive oil

t tbsp. fresh thyme ( or 2 tbsp. dried)

2 - 28 oz cans of Italian Style Peeled Tomatoes (San Marzano variety) crushed by hand in a bowl. I recommend the Cento brand as it is less expensive than others I have tried and fantastic in quality!

½ medium carrot very finely shredded

Sauté onion and garlic with the olive oil over a little lower than medium heat until clear, but not browned. Add the thyme and carrot and cook for about 5 minutes more. Add the tomatoes and their juice, bring to a boil, then lower the heat until it just bubbles for about 30 minutes. Stir semi-often (you figure this out). Season w/ salt to taste.

Yields about 6 cups.

Great. . . Freeze in 2 cup (enough for two people) increments in zip lock bags. Use for all “tomato” sauce based recipes. . . Figure about 1 cup per person w/ about 3 - 4 oz of pasta per person.