6 Cans Tomatoes, (16 ounce size)
1/3 Cup Vegetable Oil
6 Garlic Cloves, minced
3 Medium Onions, chopped
4 Carrots, finely chopped
2 tablespoons Basil, dried
1 tablespoon Oregano, dried
2 teaspoons Salt
1 teaspoon Pepper
Heat oil in a 5-quart or larger pot over medium heat. Cook garlic, onions and carrots, stirring occasionally, until soft. Crush tomatoes in a large bowl, using a potato masher or wire whisk. Stir in tomatoes and juice, basil, oregano, salt and pepper. Bring to a boil. Reduce heat and simmer rapidly, uncovered, stirring occasionally, for about 1-1/2 hours or until sauce is very thick and reduced by about half.
Serve over pasta or vegetables of your choice.