| 3.0 TBSP | Oil, Olive |
| 1.0 each | Onion, medium, diced |
| 1.0 each | Carrot, large, diced |
| 4.0 clove | Garlic, minced |
| 2.0 can | San Marzano Tomatoes |
| 6.0 ounce | Tomato Paste |
| 3.0 TBSP | Basil, Fresh, or 2 t. dried |
| 0.5 tsp | Oregano |
| 1.5 tsp | Salt, Morton Kosher |
| 1.0 tsp | Pepper, Black |
| 1.0 TBSP | Sugar |
Heat a large pot over medium heat. Add oil and then add onion and carrot. Saute for 8-10 minutes or until softened. Add in garlic and cook for 1-2 minutes longer. Remove from heat if not adding tomatoes right away to make sure garlic doesn't burn.
Puree tomatoes with a stick blender. Add to the onion carrot mixture. Stir in tomato paste, basil, oregano, red pepper flakes, salt, pepper, and sugar.
Reduce heat to a medium-low and let simmer for at least 20-30 minutes. If time permits, let simmer on low for 1-2 hours, stirring occasionally.
You can use stick blender some more if desired.