Total Time:45 min
Cook:30 minYield: 16 to 20 servings (1 gallon)Level:Easy
Ingredients3 quarts canned whole peeled tomatoes1 cup extra-virgin olive oil1/2 cup fresh basil, chiffonade1/2 cup small diced carrot1 tablespoon fresh oregano, chopped1 small yellow onion, diced5 cloves garlic, chopped2 cups canned diced tomatoes1/2 cup tomato paste3 tablespoons kosher salt1 tablespoon freshly ground black pepper
DirectionsSpecial equipment: an immersion blenderCombine 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.