1 /4 cup Olive oil
2 cups Onion, small dice
2 cups Carrots, shredded and chopped fine
1 /3 cup Garlic, minced
2 tsp Basil, dry
1 tsp Oregano, dry
2 Bay leaves
2 tsp Salt
2 tsp Black pepper, fresh ground
6 oz can Tomato paste
3-28 oz cans San Marzano Tomatoes, run through a food mill
1 1/2 cups Water
1 tsp Balsamic vinegar
In a large heavy duty saucepot, heat olive oil over medium heat. Add onions, carrots and garlic. Cook vegetables 10 minutes stirring often.
Add herbs and tomato paste and cook for five to six minutes (This helps to caramelize the tomato paste resulting in a sweeter tomato sauce).
Add remaining tomato products and the water. Turn heat to low (very low). Allow sauce to cook for 3 1 /2 hours, stirring often.
Yield: approximately three quarts.
Sauce is best after two or three days in the refrigerator. Sauce freezes well