Ingredients

4 tablespoons extra-virgin olive oil 

1 large yellow onion, finely chopped 

4 cloves garlic, chopped 

2 medium carrots, finely chopped 

3 pounds ripe tomatoes, chopped, juices reserved 

Coarse salt and freshly ground pepper 

1 1/2 teaspoons dried oregano 

8 fresh basil leaves, torn if large

Preparation

Heat oil in a saucepan over mediumheat. Add onions, garlic, and carrotsand cook until tender, 8 to 10 minutes.Add tomatoes and their juices, a pinchof salt, oregano, and basil; bring toa simmer.

Reduce heat to low andcook, stirring occasionally until sauceis thick, about 1 hour. Puree in a foodprocessor, if desired. Season with saltand pepper.

Let sauce cool to roomtemperature before using on pizza.(Refrigerate for up to a week, or freezefor up to two months.)