instructions Add the thyme and carrot and cook 5 minutes more, until the carrot is soft.
ingredients 2 28-ounce cans peeled Whole Tomatoes (crushed by hand and juices reserved) Salt
instructions Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes. Season with salt. This sauce can be refrigerated for 1 week or frozen for 6 months.