That’s a lot of garlic, I know. It’s not a typo. It’s delicious and yields an amazing sauce. 23 happens to be my lucky number and I always want the cooking gods and luck on my side when making my sauce. You will see that the garlic and other vegetables play a big part in the sauce. They make the tomatoes taste better too.
Heat the oil in a large skillet over medium heat. Add the carrots, onions and a pinch of salt and cook, stirring occasionally, until the vegetables caramelize and brown, 8 to 10 minutes. Add the garlic, season with pepper and the red pepper flakes and cook until softened. Add the tomato puree and oregano and simmer over low heat until thickened, about 1 hour. Add more red pepper flakes, salt and pepper to taste.