Spaghetti with Tomato Sauce by Serene Khoo

Ingredients:
6-7 large fresh tomatoes, peeled and seeded
¼ cup olive oil
3 medium onions, diced
8 cloves of fresh garlic (or more to taste), finely minced
¼ cup fresh basil leaves, finely chopped
½ tsp dried thyme leaves
1 tsp dried oregano
1 tsp dried parsley
1 tsp sea salt
1 carrot (1/2 should be grated and added to sauce, the other half should be added at the end of cooking and then removed)
1 tbsp honey

Method:

1. Pour the olive oil into a large stockpot at medium heat.

2. Add diced onions, garlic and grated carrots and saute for 6-8 minutes or until onions are translucent and tender.

3. Add tomatoes, chopped basil leaves, oregano, thyme bay leaves, parsley and sea salt. Simmer on low heat for 2-3 hours or until cooked down and starting to darken.

4. Add carrot piece for the last 30 minutes to absorb acidity.

5. Use blender to puree sauce until smooth (for a thicker sauce, you may like to skip this step.)