3 tablespoons olive oil
3 medium carrots, finely chopped
1 large onion, finely chopped
2 garlic cloves, minced
3 cans (28 ounces each) Italian-style tomatoes in puree
1 bay leaf
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
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.
Meanwhile, place tomatoes with their puree in large bowl. With hands or slotted spoon, crush tomatoes well.
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.
