8 cloves of fresh garlic (or more to taste), finely minced
2 bay leaves (remove when done)
1/3 cup fresh basil leaves, finely chopped
1 sprig of fresh thyme leaves (or ½ tsp dried)
1/4 cup of olive oil (or tallow)
1 sprig of fresh oregano (or 1 teaspoon dried oregano)
1 carrot (first, 1/2 should be grated and added to sauce, the other half should be added at the end of cooking and then eventually removed.)
At first pour the olive oil into a large stockpot and heat on medium flame.Add diced onions, garlic and grated carrots.Sauté for 6-8 minutes until the onions become tender.
Add tomatoes, chopped basil leaves, oregano, thyme bay leaves, parsley and sea salt.Simmer on low heat for 2-3 hours or until cooked down and starting to darken.Add carrot piece for the last 30 minutes to absorb acidity.
Remove the sprigs of herbs and piece of carrot.Optional process: You can use an immersion blender to puree sauce until it becomes smooth (for a thicker sauce, skip this step.Use fresh or store in the fridge up to one week, or can it according to your canner's instructions for tomato products.
Use microwavable glassware to store the sauce as it retains its taste well in glass containers.