|Onions||3 Medium, chopped|
|Olive oil||3 Tablespoon|
|Garlic cloves||4 Large, minced|
|Whole tomatoes in thick puree||56 Ounce (2 Cans, 28 Ounce Each)|
|Canned tomato puree||28 Ounce (1 Can)|
|Canned tomato paste||6 Ounce (1 Can)|
|Carrot||1 , finely grated|
|Crumbled dried oregano||4 Teaspoon|
|Crumbled dried basil||4 Teaspoon|
|Bay leaf||1 Large|
|Black pepper||To Taste|
In a large pot, saute onions in olive oil until golden brown. Add garlic cloves and salt. Saute a few more minutes.
Break up the whole tomatoes, cutting away any tough portions, and add to pot along with puree. Stir in remaining ingredients.
Bring to a boil, reduce heat to low and simmer partially covered for 1 1/2 to 2 hours, stirring occasionally. Adjust seasoning, if desired.