From Mario Batali of the Food Network

Makes 4 servings

2 Tbsp Extra Virgin Olive Oil
1 1/2 cups finely chopped onion
2 garlic cloves, thinly sliced
1/4 cup finely shredded carrot
1 1/2 Tbsp chopped fresh thyme
1  28 ounce can peeled whole tomatoes i juice

Saute onion and garlic in oil over medium heat until soft,
about 12 minutes,
Add carrot and thyme and cook a few more minutes.
Crush tomatoes with hands; add tomatoes and sauce to pot.
Simmer over medium-low heat for 20 minutes.
Season with salt and pepper to taste.