Instructions: 1. In 5-quart Dutch oven or saucepot, heat olive oil over medium heat until hot. Add carrots and onion and cook, about 20 minutes, until vegetables are very tender and golden, stirring occasionally. Add garlic, cook 2 minutes, stirring.

2. Meanwhile, place tomatoes with their puree in large bowl. With hands or slotted spoon, crush tomatoes well.

3. Add tomatoes with their puree, bay leaf, salt, and pepper to Dutch oven, heat to boiling over high heat. Reduce heat to low, cover and simmer 15 minutes. Uncover Dutch oven and simmer sauce 20 minutes longer, stirring occasionally. Discard bay leaf.

Yield: 10 cups
Start to Finish Time:
"1:30"

NOTES : Our recipe makes 10 cups and when you stock your freezer with this easy sauce, dinner is always close at hand. Spoon over pasta (use 3 cups per pound) or use for our baked ziti.

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