- 3 cloves of garlic, sliced or chopped
- 1 medium onion, chopped
- 1 carrot, grated
- 1 (28 ounce) can whole tomatoes
- 1 teaspoon dried oregano
- 2 tablespoons fresh basil, chopped
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
Heat the olive oil in a large saucepan until hot. Add the onion, garlic, and carrot, and cook, stirring frequently, until softened. Add the tomatoes and oregano. Cook for an hour, stirring occasionally and using a spoon to break up any large chunks of tomato. Optionally, use an immersion blender for a smoother sauce.
Stir in the basil, remove from heat, and serve.