Chunky Tomato Sauce
3 Tbsp. EVOO + final drizzle
Yellow Onion, diced
3 cloves Garlic, crushed and minced
¼ C Carrots, diced
1 Tsp. Tomato Paste
¼ Tsp. Red Pepper Flakes
798ml can Diced Tomatoes
¼ C Fresh Parsley, chopped
2 Tbsp. Fresh Basil, chopped
2 Tbsp. Fresh Oregano, chopped
Sea Salt / Black Pepper
Bring a large frying pan to temperature on medium heat and pour in the EVOO. Add the garlic and cook 2 minutes stirring often.
Add the diced carrot and yellow onion and a good pinch of sea salt. Fry 5 minutes and stir in the red pepper flakes and tomato paste. Allow another 3 minutes of frying.
Empty the canned tomatoes into a medium sized mixing bowl along with the chopped herbs. Blend using an immersion blender before pouring the tomatoes into the frying pan. Stir everything together and allow the tomato sauce to come to a boil on medium (about 2 minutes)
Reduce heat to medium low. Simmer covered 20 minutes stirring occasionally.
Season sauce with salt / pepper to taste and transfer to a serving bowl.
Drizzle EVOO over the Tomato Sauce upon service.