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Use whatever type of tomatoes you like: juicy heirlooms, meaty plums, or sweet yellows.

Whole Living, September 2011

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Credit: Marcus Nilsson

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Yield:
Makes about 4 cups (enough for 16 pizzas)
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Ingredients

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Directions

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  • Heat oil in a saucepan over mediumheat. Add onions, garlic, and carrotsand cook until tender, 8 to 10 minutes.Add tomatoes and their juices, a pinchof salt, oregano, and basil; bring toa simmer.

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  • Reduce heat to low andcook, stirring occasionally until sauceis thick, about 1 hour. Puree in a foodprocessor, if desired. Season with saltand pepper.

  • Let sauce cool to roomtemperature before using on pizza.(Refrigerate for up to a week, or freezefor up to two months.)

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