Italian Tomato Sauce

The longer you cook it the better it gets. If the sauce gets too thick, you can always add a little water. Add half a cup of light cream and make a pink sauce.

3 lb ripe plum tomatoes, cored, peeled, and seeded; or 1 35 oz can peeled Italian plum tomatoes in puree. lightly crush, with their liquid

6 oz tomato paste

2 c water

¼ c extra virgin olive oil

1 sm onion, chopped

1 md carrot, grated

2 to 3 clove garlic, minced

2 bay leaves

10 basil leaves, finely cut or 2 tsp dried

6 sprig fresh parsley, chopped or 2 tsp dried

½ tsp dried oregano

salt and pepper, to taste

Directions at justapinch.com

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