Lucky Peach is a somewhat new foodie magazine, started by Dave Chang and other chefs - worth checking out. In the Spring 12 issue Mario Batali shared a tomato sauce recipe that seemed to easy to be good. I have made this multiple times now and cannot see why I would go back to more complex recipes
1/4 C evoo
1 Spanish onion, 1/4" dice
4 garlic cloves, thinly sliced
3T fresh thyme chopped or 1T dried
1/2 medium carrot finely grated
2 28oz cans of peeled whole tomatoes, crushed by hand and juices (good tomatoes)
Directions: In a 3QT saucepan heat olive oil over medium heat and add in onion and garlic, cook 8-10 minutes until soft and light golden brown.
Add thyme and carrot, cook for 5 minutes more until the carrot is soft.
Add hand-crushed tomatoes and juice and bring to a boil. Then simmer on low for 30 minutes, stirring often until the sauce has the consistency of hot cereal. Salt as needed. Stores 1 week in the refrigerator, or up to 6 months in the freezer.
(Note if you make it extra sweet with more carrot, it makes great pizza sauce.)