Mario's Basic Tomato Sauce
Recipe courtesy Mario Batali
Makes: 4 cups
•                1/4 cup extra-virgin olive oil
•                1 Spanish onion, 1/4-inch dice
•                4 garlic cloves, peeled and thinly sliced
•                3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
•                1/2 medium carrot, finely grated
•                2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
•                Salt
•                Spaghetti, cooked al dente
•                Whole basil leaves, for garnish
•                Grated Parmesan, (optional)
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. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
When ready to use, the cooked pasta should be added to a saucepan with the appropriate
amount of sauce. Garnish with basil leaves and cheese, if using.
Sally’s Notes:
No disrespect to Chef Mario Batali but I added some crushed red pepper and oregano. Loved this meat free sauce!
And just a reminder, if using for pasta save a cup of your pasta cooking water, make sure it's salted.  Drain the pasta then put it right into the sauce. Toss it well and since the pasta is cooked al denta it will continue cooking in the sauce, making it much tastier!  Use the extra pasta water if the sauced gets too thick.
(Something I did not know until watching The Food Network!)