Preheat the oven to 180°C (fan)/200°C/gas mark 6.
Place 6 sliced carrots in a roasting dish and drizzle with olive oil, thyme leaves and sea salt. Mix well then roast in the oven for 30-40 minutes, stirring occasionally, until the carrots are cooked through.
Meanwhile heat 1 tbsp olive oil in a saucepan.
Add a chopped onion and sauté until soft and golden brown, around 10 minutes.
Add 2 cloves crushed garlic and cook for a further minute.
Pour in a tin of chopped tomatoes, 1 tbsp balsamic vinegar and 1 tbsp tomato puree. Bring the boil then reduce the heat to low and cook for 20-30 minutes until slightly thickened.
When the carrots are done add them to the tomato sauce.
Allow to cool a little then blend with a handheld blender or pour into a jug blender (make sure it’s not too hot if you’re doing this) and blend until smooth.
Season to taste with salt and pepper.