Perfect Tomato Sauce

There's nothing that unusual about what goes into this tomato sauce, it's the cooking process -- finished in the oven -- that makes it different. Roasting the sauce gives the tomatoes a lot more flavor.

2 28 oz cans of San Marzano whole peeled tomatoes
1 tsp salt
1/2 tsp ground pepper
1/4 tsp red pepper flake (or aleppo pepper)
1 tsp dried oregano or 1 1/2 tsp fresh oregano
2 TB olive oil
1 medium to large onion, finely chopped
1 large carrot, finely chopped
3 garlic cloves, finely chopped.

Preheat oven to 350

Heat up dutch oven with olive oil, and add onions and carrots. Sauté for 5-7 minutes on medium heat. Then add garlic, salt, pepper, red pepper flake, and oregano. Cook for 2-4 minutes until you can really smell the garlic. Add the two cans of tomatoes. Bring to a boil, then turn off stove. Cover dutch oven and place in oven for 1 hour. At the 30 minute mark, take out of oven and give a stir and try to break up tomatoes.

After hour the tomatoes should have fallen apart. If needed, break them up by stirring vigorously with wooden spoon. If you want a perfectly smooth sauce, use an immersion blender.