Thanks to Women's Day Sep 2011.
1/4 cup olive oil
Salt and Pepper
2 large onions finely Chopped
2 medium carrots, grated
8 cloves garlic, finely chopped
1/4 cup fresh oregano, chopped
4 28-oz cans whole plum tomatoes (can use tomatoes from garden if in season)
1/ heat the oil in a large pot over medium heat. Add the onions, carrots, salt and pepper and cook, stirring occasionally, until very tender and beginning to brown, 15 - 20 minutes.
2/ Add the garlic and oregano and cook, stirring, for 2 minutes (do not let brown)
3/ Add the tomatoes and their juices, squashing the tomatoes with your hands as you add them to the pot, bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 45 to 55 min.
Makes 12 cups. To freeze, let it come to room temperature, then transfer to freezer-safe pint-size containers and freeze up to 3 months.
You can add anything you like to this - pasta and Italian sausage is one of my favourites!