(makes enough for 10 servings)

¼ C EVOO

1 ½ t crushed red pepper flakes

1 small yellow onion, finely diced

2 carrots, peeled and finely diced

2 T minced garlic

2 – 28 ounce cans of San Marzano crushed tomatoes (Carla insists!)

1/3 C fresh basil, coarsely chopped

1 T Kosher salt

1 T sugar

Juice from one lemon

In a preheated sauté pan, add EVOO. Once it shimmers, add red pepper flakes and season the oil for a minute or two. Add onion and carrots. Sauté over medium heat. Add a spritz of salt and pepper. Once onion is translucent, add garlic. Once garlic releases its aroma, add remaining ingredients. Simmer over low heat for about 30-40 minutes, covered. With these crushed tomatoes, you want to contain the steam and not evaporate the liquid. Of course, a small amount of water can be added should the sauce become too thick. Again, I find that this sauce prepared a day ahead works best. The sauce can also be frozen and used at a later date.