Ingredients

• 3 quarts canned whole peeled tomatoes
• 1 cup extra-virgin olive oil
• 1/2 cup fresh basil, chiffonade
• 1/2 cup small diced carrot
• 1 tablespoon fresh oregano, chopped
• 1 small yellow onion, diced
• 5 cloves garlic, chopped
• 2 cups canned diced tomatoes
• 1/2 cup tomato paste
• 3 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper

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Instructions

1. Special equipment: an immersion blender
2. Combine the whole peeled tomatoes, extra-virgin olive oil, basil, carrot, oregano, onion and garlic in a large saucepan and pulse with an immersion blender. Bring the sauce to a simmer and stir in the diced tomatoes, tomato paste, salt and pepper. Simmer until the carrots are tender, 20 to 30 minutes.