To make 1 1/2 quarts of homemade tomato sauce, you need two 28-ounce cans of whole tomatoes with the liquid, 1/2 cup of olive oil, 4 carrots and 1 medium onion. Add additional flavor with 2 cloves of garlic, 1 tablespoon of kosher salt and 2 teaspoons of sugar.
Heat the olive oil in a large saucepan with a heavy bottom for 1 minute on medium heat, then add the chopped medium onion and chopped carrots. Allow the onions and carrots to sauté until the onions become translucent. Stir in the tomatoes and garlic and allow the mixture to cook for 30 to 45 minutes uncovered. The sauce should reduce during this time.
As the sauce cooks, you may want to break the whole tomatoes down with a wooden spoon. Alternatively, you can replace the whole tomatoes with crushed tomatoes, diced tomatoes or tomato purée if you prefer.
When the sauce has reduced, remove it from the heat. If you prefer a smooth and even consistency, purée the sauce in a food processor before using it. The puréed carrots also add a desirable sweetness to the sauce. Add the kosher salt and sugar to the sauce in small quantities to taste.