3 large garlic cloves, minced
3 T extra virgin olive oil
1 (44 oz) tomato puree, or 1 (29 oz) can and 1 (15 oz) can of puree
2 T carrots, minced (approximately two large baby carrots)
2 Parmesan rinds
1 2/3 t onion powder
2 t garlic powder
1 t salt
1/2 t ground black pepper
1 bay leaf
1 1/2 t oregano
1/4 t basil
Pinch ground rosemary
Pinch ground thyme
Several shakes of crushed red pepper flakes
In a large pot set over medium low heat, sauté the garlic in olive oil until the aroma of the garlic changes from fresh to well cooked.
Add the rest of the ingredients.
Bring to a simmer. Cook over low heat for about 30 minutes to allow the seasonings to blend. Taste and adjust the seasonings.
If the brand of puree you purchased is thin (and they do vary quite a bit), you may want to continue to cook the sauce another half hour to reduce it a bit. Pizza sauce should be nice and thick.
Makes enough for four large pizzas. Freeze or refrigerate leftover sauce.