1/4 c extra virgin olive oil
1 3/4 c onion, minced
4 clove garlic, minced
3/4 c carrot, grated
3 T thyme
2 28 oz cans peeled whole tomato & juice

sautee garlic and onion in oil
add the rest of the ingredients, simmer for 1 hour
salt & pepper to toaste

3 T Spanish olive oil
1 clove garlic, sliced
1 red chili, minced
1/2 lb. rock fish (Dover sole, flounder, cod)
1 t sherry (or other white wine) vinegar
Parsley
Salt

Heat olive oil in pan on low heat
brown garlic and chili

Slice raw fish thin, place on broiling pan and salt
broil until opaque

pour hot oil, garlic, and chili over fish to finish cooking
garnish with parsley