Step 1

In a large pot at medium-high heat, add the olive oil and carrots to the pot. Cook the carrots for about 10 minutes until they start to brown slightly.

Step 2

Next add the chopped onion, red bell pepper, celery, garlic, oregano, basil, salt, and pepper to the pot and cook until the vegetables are caramelized and tender.

Step 3

Add the tomato paste, stir it into the vegetables, and allow the tomato paste to brown deeply. It should be very aromatic before moving forward.

Step 4

Add the canned tomatoes and water, bring the sauce to a boil, and then reduce to a simmer. Simmer the sauce for at least 1 hour.

Step 5

Add the sauce to a blender in batches or use an immersion blender to puree the sauce to your desired consistency.

Step 6

Let the sauce cool completely and then pour the sauce into freezer-safe bags. Place the bags into a leak-proof container/tray, and freeze for up to one month.

Step 7

Reheat the frozen sauce with ½ cup (120 ml) of water in a pot until it comes to a boil and then use as desired.

Step 8

Enjoy!