Easy Recipe Finder
Recipe Feeder
makes 4 cups
1/4 cup extra virgin olive oil
1 Spanish onion, cut into 1/4 inch dice
4 cloves of garlic, thinly sliced
3 tablespoons chopped fresh thyme
1/2 medium carrot, finely shredded
two 28-ounce cans whole tomatoes
salt
1. In a 3-quart saucepan, heat the olive oil over medium heat. Add the
onion and garlic and cook until soft and light golden brown, 8 to 10
minutes. Add the thyme and carrot and cook until the carrot is soft,
about 5 minutes.
2. Add the tomatoes, with their juice, and bring to a boil, stirring
often. Lower the heat and simmer until as thick as hot cereal, about
30 minutes. Season with salt. This sauce can be refrigerated for up to
1 week or frozen for 6 months.
1/4 cup extra virgin olive oil
1 Spanish onion, cut into 1/4 inch dice
4 cloves of garlic, thinly sliced
3 tablespoons chopped fresh thyme
1/2 medium carrot, finely shredded
two 28-ounce cans whole tomatoes
salt
1. In a 3-quart saucepan, heat the olive oil over medium heat. Add the
onion and garlic and cook until soft and light golden brown, 8 to 10
minutes. Add the thyme and carrot and cook until the carrot is soft,
about 5 minutes.
2. Add the tomatoes, with their juice, and bring to a boil, stirring
often. Lower the heat and simmer until as thick as hot cereal, about
30 minutes. Season with salt. This sauce can be refrigerated for up to
1 week or frozen for 6 months.
