Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes). add the thyme and carrot and cook 5 minutes more. add the tomatoes. bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. season with salt to taste. serve immediately, or set aside for future use. the sauce may be refrigerated for up to one week or frozen for up to 6 months.

Target recipe: heat some olive oil (one or two tbs) on medium-low heat. add finely chopped onions until soft but not golden. then add one can of tomatoes (peeled), or 4 or 5 peeled fresh tomatoes, diced. season with salt, pepper, and herbs (basil, oregano, thyme -- you can use italian seasoning). add one teaspoonful of sugar (to take off the acidity of tomatoes) and add one or two cloves of garlic, finely chopped. let it simmer for 5 to 10 minutes, covered, then blend it thoroughly (you can do that in the saucepan with the appropriate blender), and let it simmer for at least 30 more minutes.