Big Batch Tomato Sauce
|Olive oil||3 Tablespoon|
|Carrots||3 Medium, finely chopped|
|Onion||1 Large, finely chopped|
|Garlic||2 Clove (10 gm), minced|
|Italian tomatoes in puree||3 Can (30 oz)|
|Coarsely ground black pepper||1⁄4 Teaspoon|
In 5 quart Dutch oven or saucepot, heat olive oil over medium heat until hot.
Add carrots and onion and cook, about 20 minutes, until vegetables are very tender and golden, stirring occasionally.
Add garlic; cook 2 minutes, stirring.
Meanwhile, place tomatoes with their puree in large bowl.
With hands or slotted spoon, crush tomatoes well.
Add tomatoes with their puree, bay leaf, salt, and pepper to Dutch oven; heat to boiling over high heat.
Reduce heat to low; cover and simmer 15 minutes.
Uncover Dutch oven and simmer sauce 20 minutes longer, stirring occasionally.
Discard bay leaf.