1/4 cup olive oil
1/2 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, smashed to a paste
1 teaspoon of fresh oregano
1 tablespoon of fresh basil
1/2 medium carrot, finely chopped
2 (28-ounce) cans peeled whole tomatoes (San Marzano preferred), crushed by hand and juices reserved
Salt and fresh black pepper, to taste
Heat olive oil in a heavy bottom pan until oil is hot but not smoking Place carrots and onion and
sweet for 4 minutes on medium heat. Add Garlic and stir for another1 minute or until garlic is
translucent. Add the tomatoes, herbs and fresh cracked pepper. And cook on medium heat covered
for 15 minutes. Remove cover season with salt to taste and simmer for 2 more minutes and enjoy.
