Instructions:
Place the olive oil in a large stockpot over a medium heat. Then add grated onions, diced onions and garlic. Sauté the mixture for 6-8 minutes until the onions become semitransparent. Add tomatoes, thyme bay leaves, parsley, chopped basil leaves, oregano and sea salt.
Simmer on low heat for 2-3 hours until they start to darken. Add a piece of carrot in the last 30 minutes to absorb the acidity form the tomatoes. Remove the herb sprigs and the piece of carrot.
Optionally, you can use immersion blender to mix the sauce until it becomes smooth (if you want your sauce to be thicker, skip this step). You can use it fresh or keep it in a fridge up to 1 week, or can it.
This delicious sauce can be used with the following meals:
- Chicken parmesan
- Chicken cacciatore
- Meatza
- Zucchini lasagna
