In a large saucepan, heat the olive oil over medium heat and stir in the chopped garlic. Allow the garlic to simmer for 1-2 minutes but do not let it brown.
Add the crushed tomatoes and water and stir. When the sauce comes to a simmer, add the herbs and whole carrot.
Turn the heat to low and let the sauce simmer for 20-30 minutes, stirring occasionally.
Remove the carrot and bay leaf and discard.
Serve the sauce immediately or store for later.
- If you would like to use fresh tomatoes, broil, peel, puree and strain them to prepare them for use. One pound of fresh tomatoes will give you about 2 cups of puree
- Adding a whole carrot to the sauce as it simmers will help cut the acidity. If you do not have a carrot, it is okay to skip this ingredient especially if you are using low acid tomatoes for your sauce.
Calories: 142kcal | Carbohydrates: 12g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Sodium: 2270mg | Potassium: 231mg | Fiber: 4g | Sugar: 3g | Vitamin A: 10455IU | Vitamin C: 6.4mg | Calcium: 103mg | Iron: 1.5mg