2 tablespoons chopped carrots
1 tablespoon olive oil
1 teaspoon minced garlic
1/3 onion, chopped
1/2 teaspoon dried oregano
8 ounces canned crushed tomatoes
4 fresh basil leaves
1/3 bay leaf
Kosher salt and freshly ground black pepper
In a medium saucepan set over medium heat, add the carrots, olive oil, garlic and onions. Sweat until cooked through, 10 to 15 minutes. Add the oregano, tomatoes, basil and bay leaf. Simmer until the acidity diminishes, 1 hour.
Puree the sauce or leave it chunky (if the vegetables are finely chopped and uniform in size). Season with salt and pepper, and use immediately or cool and reserve for a later use.
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