In a heavy saucepan, saute onions, garlic, and carrots in olive oil until softened (~10 minutes).
1/4 cup olive oil, 5 cloves garlic, 3/4 cup onion, 1/2 cup carrots
Add diced tomatoes, tomato sauce, basil, parsley, oregano, brown sugar, and bay leaves. Stir to combine.
28 oz diced tomatoes, 45 oz tomato sauce, 2 tsp dried basil, 2 tsp dried parsley, 1.5 tsp dried oregano, 2 tsp brown sugar, 2 bay leaves
Bring to a boil for 1 minute (stir to prevent popping). Reduce heat to a simmer.
Place a lid slightly ajar on the saucepan to allow steam to escape. Cook down for 1-2 hours until it has reached your desired consistency.
{optional} Add 1 tbsp of butter, and cook sauce for an additional 15 minutes.
1 tbsp butter
{optional} Add 1/8 tsp baking soda, and stir well to combine. The baking soda will react with the tomatoes and cause a bit of foaming.
1/8 tsp baking soda
Salt & pepper to taste.
salt and pepper to taste
For best results: allow sauce to cool to room temp in the saucepan. Cover and refrigerate for up to 24 hours.
Transfer cooled sauce to freezer containers and freeze until solid.
Notes
Slow cooker Instructions: Combine all ingredients except for butter and baking soda in the slow cooker. Cook on low for 6 hours, or high for 4 hours. Add butter and baking soda and then cook for an additional 30 minutes.Will keep in the freezer for 3-6 months.Feel free to add any other veggies that you love.If you have picky eaters, saute the veggies until softened. Then add 1 can of diced tomatoes and blend using an immersion blender, traditional blender, or food processor. Then add the rest of the tomatoes and cook according to the instructions in the recipe card above.Any meat you add needs to be fully cooked before being stirred into the sauce.