8 Tbs combination of butter and olive oil
1 yellow onion, minced
8 cloves garlic, sliced
3/4 can of anchovies, minced (optional)
3 tbsp chopped fresh thyme
1 medium carrot grated
2 28oz cans whole tomatoes, chopped
1 tsp sugar if needed
In a 3-quart saucepan, heat the oil and butter over medium heat. Add the garlic and cook until soft and light golden brown.
If using anchovies, and why would you not, add here as garlic becomes opaque and stir until dissolved.
Add the onion and fry until soft.
Add the thyme and carrot and cook until the carrot is quite soft, about 5 minutes.
Add the tomatoes, with their juice and bring to a boil. Cover pot, lower the heat and simmer until as thick as hot cereal, about 45-60 minutes. if too thin, take off cover. Blend with a hand blender.
Season with salt.
If too tart, a teaspoon of sugar will round out the sauce.
The sauce can be refrigerated for up to a week or frozen for 6 months.
Approximately 1000 calories or 200 per cup
I usually add an additional 4 Tbs of butter for a creamier flavor
