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