MARIO’S MARINARA (4 cups)
¼ cup extra-virgin olive oil
1 Spanish onion, cut into ¼ inch dice
4 cloves garlic, thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
½ medium carrot, finely shredded
two 28-ounce cans whole plum tomatoes, crushed, juices reserved
salt to taste
1. In a 3-quart saucepan, heat the olive oil over medium heat. Add the onions 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 quite 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.
from Mario Batali, Molto Italiano