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Export 11 ingredients for grocery delivery
Step 1
Peel and seed the tomatoes and set aside.
Step 2
Chop the onion, mince the garlic, and grate half of the carrot.
Step 3
Pour the olive oil into a large stockpot over medium heat.
Step 4
When hot, add the diced onions to the olive oil and saute for 5 minutes.
Step 5
Add the garlic and grated carrot and saute for 2-3 minutes longer or until onions are translucent and tender.
Step 6
Add the tomatoes, chopped basil leaves, oregano, thyme bay leaves, parsley, and sea salt.
Step 7
Simmer on low heat for 2-3 hours or until cooked down and starting to darken.
Step 8
Add carrot piece for the last 30 minutes to absorb acidity.
Step 9
Remove sprigs of herbs, bay leaves, and piece of carrot.
Step 10
Optional: Use an immersion blender to puree sauce until smooth (for a thicker sauce, skip this step).
Step 11
Use fresh or store in the refrigerator up to 1 week, or can it according to your canner's instructions for tomato products.
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