In a 3 quart saucepan, heat the evoo over medium heat.  Add onion and garlic and cook until softened and light golden brown, about 8-10 minutes.  Add the thyme and carrot and cook until carrot is very soft, about 5 minutes more.  Using your hands, crush the tomatoes and add them along with their juices.  Bring mixture to a boil, stirring often, then lower to simmer.  Simmer until the sauce is as thick as cream of wheat/grits, about 30 minutes.  Season with salt to taste.