Fresh herbs: ½ bunch basil, 1 sprig each oregano and/or thymeoptional
Instructions
Finely dice the onion and carrot. Mince the garlic.
Heat the olive oil in a large pot over medium heat.
Sauté the onion, carrot, and garlic until tender, about 5 minutes.
Stir in the tomato paste, Italian seasoning, salt, pepper, and red pepper flakes.
Then add the whole peeled San Marzano tomatoes with their juices and fresh herbs, if using. Stir and cover loosely.
Bring the sauce to a simmer, then reduce heat to low. Simmer at least 30 minutes up to 2 hours. Stir occasionally and break up the tomatoes as they soften.
Taste the sauce and adjust seasoning, as needed.
Notes
Smoother Sauce: Use an immersion blender or blend in batches to reach desired consistency.Crock Pot: Sauté the onions, carrots, and garlic in a sauté pan over medium heat until tender. Add the vegetables to the crock pot and stir in the remaining ingredients. Put the lid on your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally.Storage: Store in an airtight container in the refrigerator for 5-7 days or in the freezer for 3-6 months.