Homemade Tomato Sauce

    4 large 16 ounce can San Marzano Tomatoes

    olive oil

    1 onion, quartered

    1 carrot, peeled, left whole

    3 garlic cloves, peeled left whole

    fresh herb such as fresh Italian parsley or fresh       basil

    sea salt and black pepper

    Squeeze all the juice out of the tomatoes. Either using a mesh collander or large food mill, separate the puree from the pulp and seeds. Set aside.

    Put enough olive oil in pan to cover the surface. Add in onion, garlic, saute for 2-3 minutes. Remove garlic.

    Add in tomato puree, and one can of water if it’s extra thick. Some tomatoes are more watery. Skip the water if you think it’s too liquidy.

    Cook on low heat, semi-covered with lid, for two hours, stirring every twenty minutes. Adjust cooking time. If sauce thickens quickly, cut cooking time. Take out the onion and any herbs before serving.