Adapted from Giada De Laurentiis by Abby McKelvy for the Sacred Olive

• 1/2 cup The Sacred Olive Extra Virgin Olive Oil, such as Coratina
• 2 small onions, finely chopped
• 2 garlic cloves, finely chopped
• 2 carrots, peeled and finely chopped
• 1/2 tsp. The Sacred Olive Sea Salt
• 1/2 teaspoon black pepper
• 64 ounces crushed tomatoes, canned or boxed
• 2 dry bay leaves

 

In a large pot or dutch oven heat Olive Oil over medium heat. Add the onions and saute until they are translucent, about 10 minutes. Add the garlic, carrots, and salt and pepper.Saute another 10-15 minutes. Add the tomatoes, bay leaves and simmer uncovered on low heat until the sauce thickens, about an hour. Discard the bay leaf and season with more salt and pepper if desired. Can be made a day ahead or frozen for future use. Rewarm before using.