Step 1

Add extra virgin olive oil, carrots, and onions to a large saucepan over medium heat and cook until softened.

Step 2

Crush the canned tomatoes with your hands directly into the saucepan. Add in any leftover tomato juice still in the can to the saucepan. Simmer for 10 minutes until the flavors marry together. Stir occasionally to ensure the bottom doesn't burn. If you notice the sauce bubbling too intensely, turn down the heat slightly.

Step 3

Once cooked down, taste and season with black pepper and Morton kosher salt to taste. Puree with an immersion blender or in the container of a blender until the sauce is smooth.

Step 4

Allow the sauce to fully cool, then store in an airtight container in the refrigerator for up to 7 days. For long-term storage, see instructions below.