Take...
1 28-ounce can whole tomatoes, with juice, chopped
3 cloves garlic, crushed
2 tablespoons
olive oil
4 tablespoonfuls thyme leaves, freshly chopped
1 medium carrot, finely grated
1/2 teaspoon sugar
then...
1 Combine all ingredients in a saucepan and heat over a medium heat, stirring all the time as the
mix reduces to desired consistency. This may take up to 20 minutes.
(This a great job to give to the “what can I do to help” visitor, or miscreant child for
punishment – on the basis that (s)he will suffer a worse fate if the sauce burns on the bottom
of the pan)
The raw sauce will then have to be put through a food mill, fine disc, please, and used, or bottled
for future use.
If bottling, fill clean pint or half-pint (depending on the size of your household) canning jars
to within a half-inch of the top, screw down the lids, immerse them in water to a depth of one inch in
a stockpot or canning pot (put a layer of newspaper on the bottom to keep the jars from banging around),
bring to a boil, and boil for 30 minutes. Using tongs, remove the jars from the water and set them
aside on a cloth towel until the lids ping, indicating that they are fully sealed. Tighten the lids
once more and secure