Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   olive oil
   3      medium        carrots -- finely chopped
   1      large         onion -- finely chopped
   2                    garlic cloves -- minced
   3      cans          italian-style tomatoes in puree -- 28oz
   1                    bay leaf
     3/4  teaspoon      salt
     1/4  teaspoon      coarsely ground black pepper

Preparation:

1. In 5-quart Dutch oven or sauce pot, ( I use my crock pot and cook all night while I am tossing and turning, trying to figure out what other recipes I can make freezable :o) 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, or cook on low all night in crock pot. Uncover Dutch oven and simmer sauce 20 minutes longer, stirring occasionally. Discard bay leaf. Work Time: 0:30 Total Time: 1:30