Basic tomato sauce with herbs

I use imported pomodori pelati Italiani (Italian peeled tomatoes) to make this sauce for my pizza, pasta and meat dish. The choice of tomato is the key as its flavor determines the taste of your sauce; if your tomato isn't flavorful, even after cooking you still can't make it taste any better. Another good thing about Italian plump tomatoes is, they're naturally sweeter, so your sauce most probably doesn't need any sugar. Recipe of basic tomato sauce

Ingredients (yield 2 - 3 cups)

• 1 can net weight 108oz/ 3kg Italian plum tomato, e.g. San Marzano
• 2 cloves garlic, thinly sliced
• 1/2 onion, chopped
• 1/2 carrot, chopped
• 6 sweet basil leaves
• 1 sprig of oregano
• 1 clove garlic, minced

Steps

1. Seeded the tomatoes and then puree
2. In a big pot, heat some oil, brown the chopped garlic and onion, add the blended tomato, carrot, basil and oregano. Simmer for 25 minutes with the lid set slightly ajar. Taste and season. Discard the onion, carrot and the herbs.
3. In a saucepan, heat 2 tablespoon oil, fry the minced over very low heat. Once you smell the fragrance, pour the garlic oil into the sauce. Simmer for another 5 minutes.

The basic tomato sauce freezes well.