recipes

• 4 garlic cloves, thinly sliced

• 3 tbsp. chopped fresh thyme leaves, or 1 tbsp. dried

• 1/2 medium carrot, finely shredded

• 2 (28-oz.) cans peeled whole tomatoes, crushed by hand and juices reserved

• Kosher salt to taste

Directions

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 5 minutes more, until the carrot is quite soft. Add the tomatoes with their juice, and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Nutrition information per ¼ cup:

Calories 53 Fat 4 g

Sodium 144 mg Carbohydrates 5 g

Saturated fat 0 g Calcium 37 mg