Basic Tomato Sauce Mario Batali   From Every Day with Rachael Ray September 2007 MAKES FOUR CUPS 1/4 cup extra-virgin olive oil 1 Spanish onion, finely chopped 4 cloves garlic, thinly sliced 3 tablespoons chopped fresh thyme, or 1 tablespoon dried 1/2 carrot, finely shredded Two 28-ounce cans peeled whole tomatoes Salt 1. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until softened and light golden-brown, 8 to 10 minutes. Add the thyme and carrot and cook until the carrot is tender, about 5 minutes. 2. Using your hands, crush the tomatoes and add them with their juice to the saucepan. Bring to a boil, stirring, then lower the heat and simmer, stirring occasionally, until thickened, about 30 minutes. Season to taste with salt.

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