2 cans (28oz each) whole tomatoes
1 small carrot, shredded
1 Spanish onion, diced
5 cloves of garlic, thinly sliced the long way
1/4 cup olive oil
Bunch of fresh thyme, about 3 oz.
Red chili pepper flakes, about 1 oz.
Bunch of fresh basil, about 3 oz.
Salt & pepper to taste.
In a large pot, sautée the onion and garlic for about 5-10 minutes, then add carrots, sautée for another 10 minutes, stirring occasionally until they are soft. Add the cans of tomatoes (liquid and all), the thyme, basil and chili flakes and bring to a boil. Then reduce to simmer for another 30 minutes, stirring and adding a pinch of salt & pepper as needed.
I served this over gluten free pasta, grilled asparagus and organic parmesan and spicy Italian sausages from Birite, topped with fresh parm and basil! It was delicious!
I used Mario Batali's recipe for tomato sauce as my guide.
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