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Ingredients
  • 4 tablespoons extra-virgin olive oil
  • 2 large yellow onions, peeled, halved and diced
  • 10 cloves garlic, peeled, halved and cut into thin slices
  • 2 to 3 teaspoons red pepper flakes
  • 2 teaspoons granulated sugar
  • Kosher salt
  • 3 medium carrots, peeled and grated
  • Two 28-ounce cans whole peeled tomatoes
  • 4 cups water, divided, plus more as needed
  • 1 cup basil leaves, washed
  • Freshly grated Parmesan
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