• 12servings
  • 90minutes
  • 154calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup olive oil

  2. 2 large onions, finely chopped

  3. 2 medium carrots, grated

  4. Kosher salt and pepper

  5. 8 cloves garlic, finely chopped

  6. 1/4 cup fresh oregano, chopped

  7. 4 28-oz cans whole plum tomatoes

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large pot over medium heat. Add the onions, carrots, 1 tsp salt and 1/2 tsp pepper and cook, stirring occasionally, until very tender and beginning to brown, 15 to 20 minutes.

  2. Add the garlic and oregano and cook, stirring, for 2 minutes (do not let it brown).

  3. Add the tomatoes and their juices, squashing the tomatoes with your hands as you add them to the pot; bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 45 to 55 minutes.

  4. Make It Ahead: To freeze the sauce, let it come to room temperature, then transfer it to freezer-safe pint-size containers and freeze for up to 3 months.


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