Dice the onion and carrot quite small, ending up with about ½ cup of each vegetable once diced.
Heat olive oil in a pan on medium-low and add the onion and carrot, sauteeing for 3 minutes.
In the meantime, mince the garlic. Add the garlic and sautee with the other vegetables for another 2-3 minutes until the garlic is translucent..
Add the oregano, salt, and pepper to the pan and pour the can of crushed tomatoes with basil on top of everything. Mix well.
Let the tomato sauce simmer on medium-low heat for 10-20 minutes, depending on how long you have (this is the perfect time to begin cooking pasta). Stir the pasta sauce every few minutes until ready to serve.
Notes
This recipe can be doubled easily and frozen in an airtight ziploc bag for up to 3 months. I recommend freezing in 2-cup portions, which is 4-5 servings. Defrost in the fridge the night before or in the microwave if necessary.
Nutrition Information
Serving size: ½ cup
Recipe by Uproot Kitchen at https://uprootkitchen.com/2015/01/26/homemade-tomato-sauce/