Tomato Sauce (Sugo alla Pomadore)

• 1 md. onion, diced
• 4 cloves garlic, peeled and thinly sliced
• 1 dash crushed red chile flakes
• 3 tbsp. chopped fresh thyme leaves,
• 1 tbsp. dried thyme
• what ever herb is avalible
• 1/2 md. carrot, grated
• 1/2 stalk celery, finely diced
• 2 cans (1-3/4 lb. each) crushed tomatoes (use a quality canned tomato Pomi, Glen Muir, some brand of San Marzanos
• what ever, just not that Hunts
• some generic crap with the all the preservatives and citric acid)
• Salt (seasoning as you go)

1. In a 3-quart saucepan, heat the olive oil over medium heat.
2. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
3. Add the thyme, chili flakes, tomato paste, and carrot, and celery and cook 5 minutes more, until the carrot and celery is quite soft.
4. Add the tomatoes and juice and bring to a boil, stirring often.
5. Lower the heat to just barely a simmer for 30 minutes or until it's thick.
6. Season with salt and pepper.
7. If the sauce at the end is a little bitter or acidic add a table spoon of sugar but no more.
8. This is your basic spaghetti sauce.
9. (Note: The herb thyme can be interchanged with other herbs; Basil, marjoram, etc.)

onion, garlic, red chile, thyme, thyme, avalible, carrot, celery, tomatoes, generic, salt

Taken from www.foodgeeks.com/recipes/20607 (may not work)