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.