1/4 cup extra-virgin olive oil
1 yellow onion, diced
5 cloves of garlic, peeled and thinly sliced
3 tbsp fresh thyme, leaves only
1/2 medium carrot, shredded
2 can (28 oz) peeled whole tomatoes

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, about 8 to 10 minutes.

Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.

Add the tomatoes and 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 and serve.