1 can tomatoes, peeled in juice (16 oz.) coarsely crushed
1/3 cup salad oil
6 garlic cloves -- pressed or minced
3 onions -- chopped
4 carrots -- finely chopped
2 tablespoons basil -- dried
1 tablespoon oregano -- dried
2 teaspoons salt
1 teaspoon pepper
Heat oil in a 5-quart or larger pot over medium heat. Cook garlic, onions and carrots, stirring occasionally, until soft. Stir in tomatoes and juice, basil, oregano, salt and pepper. Bring to a boil.
Reduce heat and simmer rapidly, uncovered, stirring occasionally, for about 1 1/2 hours or until sauce is very thick and reduced by about half.