FRESH MARINARA SAUCE

6 pounds (about 15 medium-size) ripe tomatoes
Boiling water
6 cloves garlic, pressed or minced
2 large onions
3-4 large carrots, finely chopped
1/2 cup olive oil or salad oil
2 tablespoons dried basil leaves or 1/2 cup finely chopped fresh basil
1 tablespoon dried oregano leaves or 3 tablespoons finely chopped fresh oregano leaves
2 1/2 teaspoons salt
3/4-1 teaspoon pepper

Immerse tomatoes, a few at a time, in boiling water to cover for about 1 minute. Lift them out with a slotted spoon and plunge into cold water. Peel off and discard skins. Coursely chop tomatoes to get 11-12 cups. In a 5-qt or larger kettle, cook the garlic, onion, and carrots in the oil over medium heat, stirring occasionally, until onions are translucent. Add the tomatoes, basil, oregano, salt and peopper. Bring to a boil, lower heat and simmer rapidly uncovered, stirring occasionally, until sauce is very thick and reduced by about half, about 1 1/2 hours.

Use sauce hot, or let it cool, then cover and chill up to three days or freeze. You can divide it into 1,2,3, or 4 cup portions for freezing.